Creamy Butternut Squash and Celery Root Soup

Name: Creamy Butternut Squash and Celery Root Soup
Yield: 4 servings
Ingredients: 1 large butternut squash, peeled and cut into chunks; 1 celery root, peeled and cut into chunks; 1 - 2 green apples, peeled, cored and cut into chunks; 3 carrots, chopped into thin coins; 2 onions or leeks (or both!), chopped coarsely olive oil; 2 cups veggie stock - optional cream - optional and to taste salt and pepper homemade croutons - optional dill or chives - optional

Serves 4

apples winter squash

Method

The addition of a few apples adds a hint of unexpected sweetness. You can also add sweet potato to this recipe if you have any on hand. We top the soup with some chopped dill or chives and homemade croutons for a little added crunch.

1
Saute the onions or leeks in a large soup pot with some olive oil. Add the butternut, celery root, carrots, apples and veggie stock to the pot. Add enough water to cover the veggies by an inch. Boil this mixture until all the veggies are very, very soft. Blend all of it with an immersion blender or in a regular blender in batches until super smooth. Add the cream and stir to combine, if using. Season with salt and pepper. After the soup is served in the bowls, top with a few homemade croutons and some bright herbs, such as dill or chives.

From the farm's kitchen

View the original recipe