Creamy parsnip soup

5 large parsnips
1 yellow onion
1 tbsp Garlic
1 russet potato (large)
1 pink lady apple
1 qt chicken stock
2 tbsp butter
Nutmeg
Cayenne
Heavy cream (optional)

- roast parsnips and potatoes in olive oil for 30 min at 350
- sauté onion and garlic until beginning tocaramelize
- add potatoes parsnip apple and stock
- bring to boil then simmer 40 min
- add to blender in batches, plus dash of nutmeg, cayenne and salt pepper
- add heavy cream and serve!