Roasted Two Squash, Parsnip, Sweet Potato, Celery, Carrot Soup - cooking recipe

Ingredients

2 ripe butternut squash
1 ripe buttercup squash
1 parsnip
1 sweet potato
1 celery root
1 carrot
3 garlic cloves
1 large onion
1 red pepper
1 cup olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 pinch nutmeg
1 pinch cinnamon
3 liters chicken stock
1 cup milk

Preparation

Peel the squash, parsnips, sweet potato, celery root, carrot, onion and red pepper cut into one inch pieces.
Place vegetable and whole garlic cloves in a roasting pan, toss in olive oil to coat and season to taste with salt and pepper. Roast vegetables in oven for 30 to 40 minute until golden brown.
Remove from oven and add to large pot along with 3 L of chicken stock. Bring to a boil, then simmer over medium-low heat for one hour.
Puree soup in blender or with hand-held blender until smooth. Add cumin, coriander, cinnamon and nutmeg. Simmer 15 minutes and then strain through sieve. For richer soup add 1 cup of whipping cream.
Return soup to boil before serving.