By David Cohlmeyer

Makes 8 servings

Most winter vegetables are at their best after long, slow baking, which allows their natural sugars to caramelize, and intensifies their flavours in the process.

1 medium (about 4 to 5 pounds) winter squash
2 large cooking onions, peeled and left whole
2 large parsley roots or carrots, peeled and left
whole
1 small celery root, peeled and left whole
4 cups broth (or use 3 cups water plus 1 cup beer or
white wine)
1 Tbsp freshly squeezed lemon juice
1/2 tsp hot sauce
1/2 tsp sea salt

Preheat oven to 325°F. Cut the squash in half and remove the seeds. Place the squash halves cut side up on a large rimmed baking pan. Place the onion, parsley roots and celery root onto the pan in a single layer.

Bake the vegetables until soft and lightly browned, about 2 hours. Allow them to cool slightly. Scoop out the softened flesh from the squash. Place the squash flesh, onions, parsley roots, celery root and 2 cups of the broth into a blender or food processor. Blend until smooth. Transfer the contents to a large pot. Stir in the remaining 2 cups of broth, the lemon juice, hot sauce and salt. Heat the soup to a simmer. Taste the soup and adjust the seasonings according to the flavour of the vegetables and your personal preferences. Store leftovers, covered, in the refrigerator up to seven days.

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