Ingredients

• 3 parsnips, peeled and cut into 1/2-inch pieces
• 3 carrots, peeled and cut into 1/2-inch pieces
• 1 celery root, peeled and cut into 1/2-inch pieces
• 2 turnips, quartered
• 1 sweet potato, peeled and cut into 1/2-inch pieces
• 1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons butter
• 1 stalk celery, diced
• 1/2 sweet onion, diced
• 1 quart vegetable broth
• 1/2 cup half-and-half cream
• salt and ground black pepper to taste