1 to 2 medium squash (delicata, butternut, or kabocha) cut in half, seeds removed
1 celery root, peeled and roughly chopped
1 turnip, peeled and roughly chopped
3 carrots, peeled and roughly chopped
1 yellow onion, chopped
2 Yukon Gold potatoes, peeled and roughly chopped
3 parsnips, peeled and roughly chopped
4 cloves of garlic
3 Tbs. butter
2 Tbs. chopped sage
Salt & pepper
Water

Preheat oven to 350°F.

Rub a sheet pan with butter and place squash cut-side down. Roast for about 40 to 50 minutes, until tender to the touch.

Heat a large stockpot over medium-high heat. Add butter and let brown slightly. Add turnip, carrots, parsnips, celery root. Brown for 10 minutes. Add onion and garlic - cook for 10 minutes. Add potatoes, then add enough water to cover the vegetables. Simmer until vegetables are tender, about 25 to 30 minutes. Remove from stove.

Scoop squash into pot and any juice in the pan. Puree soup using either an immersion blender or a regular blender, adding water if too thick.

Season with salt and pepper. Add sage and serve.