Vegetable Stock (Homemade)

Directions

1. In a large roasting pan, roughly chop:

• 2 leeks
• 2 red onions
• 2 cloves garlic
• 1 large celery stalk
• 1 butternut squash, peeled
• 1 lb of carrots
• 2 potatoes (thinly slice)
• 1/2 of parsnips

1. Roast at 425 degrees for 1.5 hours until everything is golden brown
2. Place everything in a large stock pot
3. Cover with water
4. Simmer for 1 hour
5. Using a hand blender, puree the stock.
6. Divide up into batches and freeze any stock you are not going to use imminently.