Roasted fennel and squash soup

2 tbsp Olive Oil
0.25 tsp condiments, salt, Himalayan pink (by EXOTEC)
1.5 cup slices Parsnips
1.5 cup, chopped Carrots, raw
1.5 cup, cubes Butternut Squash
2 cup, sliced Fennel
3 cup Campbell's low sodium chicken broth
.25 tsp Nutmeg, ground
3 tsp Ginger Root

Be very careful when pureeing - I used an immersion blender and it was very messy. I'll use a regular blender next time.

Preheat oven to 425
Cover baking sheet with tin foil and spray with Pam
Chop veg into 1 inch pieces - put fennel fronds to the side (cut up finely)
Toss chopped veg in oil and salt - lay out in single layer on baking sheet (squash should be skin down).
Roast for 10 minutes, rotate pans and roast for another 15
Take out and allow to cool enough to peel squash
Put roasted veg and stock in pot on stove; add grated ginger, fennel fronds and nutmeg.
Cook about 20 minutes - until vegetables are very soft.
Allow to cool then puree.
I like this very smooth. I'll be serving it with a bit of crumbled Feta (when I have it - not included in ingredients)

Serving Size: 4 generous 2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user KAMELIA71.