BUTTERNUT SQUASH AND CELERIAC SOUP

Butternut Squash & Celeriac Soup

It is the seaon of indulgence, and even though this year we may not be able to celebrate Christmas quite in the same year as we usually would, there is still a good chance we may be overdoing it a little. But for the days when we desire something lighter but still warming, something simpler but still filling, this Butternut Squash and Celeriac Soup will just be the answer. The deep nutty flavour of the celeriac will cut beautifully through the sweet butternut squash.

Celeriac

Celeriac is a root vegetable you may not be able to find in your supermarket, but it is worth sourcing it in a smaller independent fruit & vegetable shop near you. It is available all year round, but best enjoyed between September to April. Good news: Celeriac is a nutritional powerhouse packed with fibre, vitamin B6, C and K.

Roasting vegetables

I hope you enjoy making this soup and as always, do tag me on your social media posts as I always like to see what you have made. And make sure to leave comments under the recipes here too. Thank you!

This soup will last. 5-6 days in the fridge and it freezes beautifully too. Enjoy it warm with the roasted pumpkin seeds, a dollop of soya yoghurt, some chopped flat leaf parsley and a slice of rustic bread on the side.

Yield: 4

Author: Beatrice Caffrey | The Nourished Bowl

Print

With ImageWithout Image

Butternut Squash & Celeriac Soup

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Earthy, nutty and warming, the perfect soup for winter months.

Ingredients

• 1 butternut squash
• 1 celeriac
• 1 tsp maple syrup
• 1/2 tsp all spice
• 1/2 tsp sweet paprika
• 2 tbsp olive oil
• 1 small onion
• 1 garlic clove
• 1 litre good quality vegetable stock
• Salt
• Soya yoghurt
• Flat leaf parsley

Instructions

1. Pre-heat the oven to 200C/450F/Gas Mark 7
2. Peel the celeriac and butternut squash. Remove the fibre and pumpkin seeds and put aside. Cut both vegetables into small cubes - you want to have an equal amount of both.
3. Place on a baking sheet and drizzle with some of the olive oil. Roast in the oven for 20 minutes.
4. Wash the pumpkin seeds and pat dry. Ensure all the fibre has been removed. Drizzle with some olive oil, place on a baking sheet and bake in the oven together with the vegetables for 10 minutes.
5. Heat a large pot. Chop the onion and garlic and fry at medium heat to soften them.
6. Add the roasted vegetables to a high speed blender, togther with the fried onion, garlic and the vegetable stock. Blend to a smooth texture. Return to the pot and heat through. Add some salt and adjust seasoning.
7. Mix the roasted pumpkin seeds with the maple syrup, all spice and sweet paprika.
8. Ladle the soup into bowls, top with a spoon of the soya yoghurt, some chopped flat leaf parsley and a few of the pumpkin seeds.
9. The soup will keep in the fridge for a few days and freezes well too. Freeze soup only, when defrosted, reheat fully, then add the toppings.

Did you make this recipe?

Tag @thenourishedbowl on instagram and hashtag it #thenourishedbowl

Created using The Recipes Generator