I have a lovely, hearty soup recipe to share today: celeriac and butternut squash soup. Many people have never heard of celeriac, and certainly when you look at it, it looks like some sort of lumpy alien! It actually is a delicious winter vegetable that pairs perfectly with other winter flavours such as squash, mushrooms and winter herbs.
This soup is a lovely, thick soup that is really filling when paired with some crusty bread – that bread in the photo is my first attempt at sourdough, I was quite pleased with myself! Definitely will be a while before I share a recipe for that! This soup has some apple, cinnamon and nutmeg hidden in it which adds a hint of sweetness and warm flavour.
What is celeriac?
Celeriac is a root vegetable, closely related to parsnips and is actually the root of celery plants! It is a starchy vegetable and so makes an excellent alternative to potatoes in many recipes. It has a slight celery taste but with a lovely sweet, nutty flavour that pairs beautifully with winter dishes.
A highly underrated and underused vegetable, celeriac are a great source of nutrients, including:
- Vitamin K
- Vitamin C
- Vitamin B6
Celeriac and Butternut Squash Soup Recipe
Celeriac and Butternut Squash Soup
- 1 Celeriac
- 1 Butternut Squash
- 1 Onion sliced
- 3 cloves Garlic
- 1 L Vegetable Stock
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 3/4 Apple
- 1/4 Apple
- 1/4 cup Pumpkin Seeds
- 2 tbsp Chopped Parsley
- Preheat the oven to 200c/400f.
- Peel the squash, remove the ends and core, then roughly dice.
- Use a knife to slice off the bottom of the celeriac so that you have a flat surface to set it on. Then using a knife, slice off the outer layer of the celeriac. Cut in to slices and then roughly chop.
- Cut the apple in to quarters and remove the core, set one quarter aside for later and chop the remaining 3/4 in to chunks.
- Arrange the celeriac, squash, apple, onion and garlic gloves on a baking tray and drizzle with a generous amount of olive oil and season with salt and pepper.
- Roast for 20-25 minutes until the vegetables are lightly golden and tender.
- Remove from the oven and add to a food processor with a little stock. Blend until smooth.
- Add the mixture to a saucepan with the rest of the stock, cinnamon, nutmeg and more salt and pepper to taste.
- Simmer for 5-10 minutes to allow the flavours to mingle. Meanwhile, chop the parsley and dice the apple.
- Serve topped with apple, parsley and pumpkin seeds.
Fancy trying another soup recipe? You may like my Leek, Carrot and Lentil Soup! Check out that recipe here: