Lemon Sunchoke and Parsnip Soup

• 1 tbsp oil
• 4 cloves of garlic chopped
• 1 white part of leek chopped
• 6 sunchokes peeled, medium diced
• 4 parsnips peeled, medium diced
• ½ butternut squash peeled and medium diced
• 1 kohlrabi peeled and medium diced
• 32 oz vegetable stock
• 1 cup 1% milk
• 3 tbsp fresh squeezed lemon juice
• 2 tbsp grated parmesan
• 1 sprig of rosemary chopped
• 6 basil leaves chopped
• Kosher salt
• Fresh cracked black pepper

Add oil and root vegetables to pot and saute on medium high heat for 5 minutes or until vegetables start to get soft. Add garlic and saute for 1 minuteAdd vegetable stock and bring to a simmer.  Let simmer for 20 minutes. Add milk, lemon juice, parmesan, fresh herbs, salt and pepper and the puree using a hand mixer or a food processor.Garnish with baked squash seeds from your butternut squash