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Creamy Celeriac & Kabocha Squash Soup

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The creamiest, most nourishing soup for Fall!
Course: Dinner, Lunch, Main Course, Side Dish
Keyword: dairy-free, egg-free, gluten-free, grain-free, nut-free, paleo, refined sugar-free, soy-free, vegetarian
Servings: 4 servings
Author: Maya Rose, MS, CNS


  • 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.


Feel free to add more seasonings and herbs if you'd like, whether it be fresh sage, parsley, chili powder, etc.