Roasted root vegetable soup

Directions

1. Preheat oven to 425F or to 400 if you have a convection roast setting.
2. Peel the potatoes, squash, carrots and parsnips. Cut them into even sized pieces and place them on a large baking sheet lined with foil and sprayed with pam. Peel the onion and cut it in quarters, place on baking sheet. Place the garlic on the sheet Unpeeled. Sprinkle the vegetables with olive oil, toss and then add coarse salt and cracked pepper. Roast in the oven until vegetables are fork tender and garlic is completely roasted in the shell.
3. Remove the vegetables from the oven and allow cooling so you can handle them. Use either a food processor or blender to puree the vegetables including the garlic removed from the skin. You may need to add some of the stock as you go so the mixture will puree. (I first put the veggies through the food processor and then into my blender. You could use an immersion blender if you prefer.) You may not need all of the liquid when you puree the vegetables to get them smooth. Pour the mixture into a soup pot on the stove. Stir in liquid until the soup is the consistency you like. (I used slightly less than the 6 cups. Add the pumpkin pie spice, cloves, and sugar to taste. Put in the bay leaf and allow soup to heat through.