Roasted Parsnip Soup

Here's what I came up with last night:

olive oil
Earth Balance buttery spread
pinch of crushed red pepper
3 medium parsnips
1 small onion, chopped
3 cloves garlic, peeled
2 cups vegetable broth
1 medium potato, cubed
salt and pepper
parsley

Preheat oven to 400. Cut the parsnips into 1 inch pieces and place them on a large baking sheet with some olive oil and the garlic cloves. Bake for 20 minutes. While the vegetables are roasting, saute the onion with some olive oil and Earth Balance butter with a pinch of crushed red pepper for about 5 minutes. Add potatoes and saute for another 5 minutes. Add the vegetable broth and bring to a boil and reduce the heat. Cook covered on very low until the potatoes are tender. Add the parsnips and garlic to the broth. Add chopped parlsey. Puree it, in batches, in the blender until very smooth. Return it to the pot and add salt and pepper to taste. Simmer for 5 minutes.