Seven Veggie Root Soup

2 tablespoons olive oil
1 small onion, chopped
1 small butternut squash
1 medium rutabaga
1 medium sweet potato
1 large carrot
1 large parsnip
1 large golden beet
6 cups vegetable stock
2 tablespoons lemon juice
1 tablespoon sea salt
1 teaspoon fresh rosemary, finely minced

1. Peel and dice the squash, rutabaga, sweet potato, carrot, parsnip and golden beet into a uniform size.
2. Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the vegetables, the vegetable stock, lemon juice and salt, and stir to combine.
4. Bring to a boil. Reduce heat and simmer, stirring occasionally, until the vegetables are fork tender, about 20 minutes.