Cream of Vegetable Soup
2 lbs chicken wings for stock - (can sub pre-made chicken broth)
16 cups of water
1 yellow onion
2 large carrots
1 sweet vidalia onion
2 cups cubed butternut squash
1 red bell pepper
1.5 cups chopped celery root, fennel or potato (show celery & fennel)
3 tbsp olive oil
Salt and pepper to taste
Optional toppings: fresh parsley, toasted pumpkin seeds, sour cream
Put chicken wings, chopped yellow onion in pot or slow cooker. Add 16 cups water. Slowly cook for 2 hours or longer. Strain soup and keep the broth. You can freeze unused broth. You can skip this step and use pre-made broth but you will lose some of the flavor.
Preheat oven to 375°. Cut carrots, sweet onion, parsnips and peppers into 1” pieces. Cover baking pan with parchment paper (optional) Place vegetables on pan and pour oil over them. Stir well with hands. Place in oven for 1 hour. Vegetables should be soft and lightly browned.
Put 2 cups vegetables into blender with 1.5 cups chicken stock. Blend in batches. You can adjust the amount of stock used to get to your desired thickness. Pour soup into a pot. Add salt and pepper. Garnish with fresh parsley or toasted pumpkin seeds.