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Celeriac and Butternut Squash Soup

A hearty, warming soup with sweet notes of celeriac, apple and cinnamon.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Keyword: Vegan
Servings: 4 Bowls


  • 1 Celeriac
  • 1 Butternut Squash
  • 1 Onion sliced
  • 3 cloves Garlic
  • 1 L Vegetable Stock
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 3/4 Apple

To Serve

  • 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.


This soup will keep in the fridge for around 4 days.