Harvest Soup with Roasted Fall Vegetables

1. Heat the oven to 425 degrees F.

2. Spread the onion, carrots, celery, parsnips and turnip on a parchment-lined baking sheet. Toss with a little olive oil and sprinkle with salt and pepper. Place the squash on the baking sheet with the cut side down. Use a second baking sheet if there is not enough room. Roast the vegetables until just tender when pierced with a fork, about 20 minutes. Remove from oven and allow to cool slightly.

3. When cool enough to handle, cut the large veggies in 1-inch chunks. Scrape out and discard the seeds from the squash. Scoop out the pulp and discard the skin.

4. Melt 2 tablespoons of butter in a large pot. Add the vegetables and squash to the pot and cook them for a minute or two in the butter. Add enough water to barely cover them. Bring the liquid to a boil over medium heat, decrease the heat to a simmer, and continue to cook for about 10 minutes. Season with more salt and pepper.

5. Puree the vegetables in a food processor. Do not make the mixture too smooth. I had a mishap with a squash soup that I pureed in the blender. It turned out like baby food. Trust me, it was not very appealing. The soup should have nice little flecks of all the vegetables, so that when you taste a spoonful you get tiny hits of parsnip or turnip or carrots. Thin with water as necessary.

6. Melt the remaining tablespoon of butter in a small saucepan over medium heat. Add the pear cubes and cook until the butter browns and the pears have colored slightly. Pour the soup into bowls and garnish with the pears.