Autumn Root Vegetable Soup

Preheat your oven to 400°F (200°C). Toss the parsnips, kabocha squash, and sweet potatoes with a tablespoon of olive oil, then spread them evenly on a baking sheet.
Roast the vegetables for about 30-35 minutes until they are tender and golden around the edges, filling your kitchen with warm, nutty aromas.
While the vegetables roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the roasted vegetables to the pot, then pour in the vegetable stock. Stir in ground cinnamon if using, and season with salt and pepper.
Bring the mixture to a gentle simmer, then let it cook uncovered for about 10-15 minutes, allowing flavors to meld and the soup to thicken slightly.
Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Puree until smooth and creamy, then return it to the pot. If the soup is too thick, stir in a little hot water or additional broth to reach your desired consistency.
Taste the soup and adjust the seasoning with more salt, pepper, or a splash of balsamic vinegar or maple syrup for extra depth.
Serve the soup hot, garnished with chopped fresh herbs or a drizzle of olive oil for added flavor. Enjoy its velvety texture and warm, autumn-inspired flavors.