Roasted Apple & Parsnip Soup

Ingredients for 6 Portions:
2 lbs parsnips, peeled, cut into 1/2-inch sticks
2 green apples, peeled, cut in thick slices
Note: a diced yellow onion could be added to the roasted vegetables. I didn’t want this too sweet, so I tried without one, and it was amazing, but I’ll try the next batch with that addition.
2 tbsp olive oil
salt to taste
1 russet potato, peeled, cut in 8 pieces
6 cups chicken broth (or combo with water)
1/2 cup heavy cream
pinch of cayenne
– Garnish with croutons, crumbled blue cheese, and chives