Creamy Celeriac & Kabocha Squash Soup
Pin RecipeThe creamiest, most nourishing soup for Fall!
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
Feel free to add more seasonings and herbs if you'd like, whether it be fresh sage, parsley, chili powder, etc.