Gorgeous roasted root vegetables get covered in a spiced maple sour cream.
ingredients
Roasted Celery Root, Squash an
Maple Allspice Sour Cream
directions
Preheat oven to 375°F (190°C).
Combine celery root and squash in a medium bowl and toss with oil, salt and pepper.
Roast in oven for about 15 minutes, or until almost tender.
Add the apples and continue to roast for 10 minutes or until vegetables are golden.
Remove and reserve.
Meanwhile, in a large pot, on medium heat, saute onion, carrots and celery in butter for 3-4 minutes until soft.
Add garlic, ginger, thyme, fennel, coriander and allspice; continue to sauté for 5 more minutes.
Add remaining ingredients, stir and bring to a boil.
Add the roasted vegetables. Cover and reduce heat to low.
Season and simmer for 30 minutes to develop flavour.
Remove lid and simmer uncovered for a further 10 minutes. Adjust seasonings.
Combine all ingredients in a bowl and blend.
Spoon a dollop of sour cream into each soup bowl.