More delicious Fall flavors coming your way, this time in a soup that includes two of my favorite and generally under-appreciated veggies: celeriac (otherwise known as celery root) and kabocha squash.
Although celery and celeriac are basically the same plant, celeriac is cultivated for it’s bulb (instead of the stalks). The celery flavor is a bit more intense in a celeriac, and when cooked and pureed it takes on a deliciously smooth texture. If you don’t try it in this soup, I’d highly recommend using it in other dishes such as mashed potatoes. Just make sure to peel it well before cooking!
Kabocha squash is one of the things I look forward to most in autumn (no joke). It’s one of the creamiest and sweetest of all winter squashes, and it provides a silkiness to soups like this. Side note: the method for roasting the squash here where you scoop out the seeds, chop in half, then roast cut-side down, is one you can use for other dishes that call for creamy cooked squash.
This super nourishing, creamy, and warming soup is sure to be a crowd-pleaser whether you decide to make it for the holidays or just a cozy week night dinner. It also doesn’t hurt that it looks like sunshine in a bowl!
Happy soup season!
Creamy Celeriac & Kabocha Squash SoupPin Recipe
- 1 medium to large kabocha squash
- 1 large celeriac (celery root)
- 1 large leek sliced
- Olive or avocado oil, for roasting
- 1 1/2 tablespoons ghee or coconut oil
- 4 cups chicken or veggie stock ensure it is GF
- 1 sprig fresh rosemary leaves removed from stem
- 2 sprigs fresh thyme leaves removed from stem
- 1-1 1/2 teaspoons sea salt
- 1/2 teaspoon turmeric
- 1/8 teaspoon freshly ground black pepper
- Juice and zest of 1/2 lemon optional
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Cut squash in half, scoop out the seeds, and place cut-side down on baking sheet.
- Peel celery root and cut into slices. Place on baking sheet next to squash, and drizzle celery root with olive oil or avocado oil and a generous pinch of sea salt.
- Bake for about 45 minutes, or until squash is soft when pierced with a fork. Remove from oven.
- In a large pot over medium heat, add the ghee or oil and then the leeks. Saute until soft and browned, then transfer them to a high-powered blender.
- Scoop out the flesh of the kabocha squash, and add it to the blender along with the roasted celery root, stock, rosemary, thyme, 1 teaspoon of sea salt, turmeric, and black pepper. Blend on high until very smooth and creamy.
- Return soup to pot. Bring to a boil, then reduce to a simmer for about 15 minutes, stirring occasionally.
- Taste and add the remaining ½ teaspoon (or more) of sea salt, if desired. If you’d like some acidity, add the lemon juice and zest.
- Top with roasted pumpkin seeds and serve.