1 medium kabocha squash, cubed
3 large sweet potatoes, cubed
3 carrots, chopped
3 apples, cubed
1 red onion, chopped
2 stalks celery, chopped
4 cups broth (chicken or veggie)
2 cinnamon sticks
3 cloves garlic, minced
2 tablespoons ginger, minced
3 tablespoons honey
1. In a large bowl, toss squash, sweet potatoes, apples, half of the red onion and half of the chopped carrots with the ginger and garlic. Swirl in a bit of olive oil and a sprinkling of salt. Roast on two sheet pans in a preheated oven at 425 degrees for 35-45 minutes or until pieces have softened and browned. Set aside once done.
2. As vegetables roast, mix celery, and remaining carrots and red onions in a deep pot. Swirl in a tad more olive oil and heat over a medium high flame, stirring to make sure vegetables brown but do not burn.
3. Once veggies in the pot have begun to go translucent, approximately 5-10 minutes, pour in broth and add cinnamon stick. Bring to a boil, then reduce to a simmer and cover. Allow to cook until carrots and celery are soft but not mushy, approx. 10-15 minutes.
4. Spoon roasted vegetables into simmering vegetables, pour in honey and stir just until everything is just incorporated. Pull out cinnamon stick. Ladle into a blender or food processor and blend until the soup reaches your preferred consistency. (Add more broth if you prefer a very smooth, puréed soup.) Salt to taste and serve with a healthy sprinkling of parsley.