Ah! This is a very hearty one for the harvest season. A great dance of two flavors; the earthy but subtle celery root (aka celeriac) and the sweetness of kabocha squash. Grounding, delicious and very nourishing.
Kabocha Squash and Celery Root Soup
Author: Magdalena Wszelaki
- 1 kabocha squash (2½ lb or 1+ kg); either halved if to be roasted or peeled and cubed if to be cooked
- 1 large celery root, peeled and chopped to 1ich cubes
- 2 tablespoons coconut oil, beef tallow or duck fat
- 1½ teaspoons of sea salt
- 2 leeks, chopped
- 1 yellow
- 1 sprig of sage, finely chopped
- 1 sprig of rosemary, finely chopped
- 4 cups of chicken stock
- juice of 1 lemon, plus the skin zest
- hot paprika or chili
- 3 tablespoons unsalted butter
- garnish: pumpkin seeds
How To Make
- You can either roast the squash and the celery for 1 hour (or until very soft) or you can peel the skin off and cook it right away in the pot. Each
methodshas its own advantages; roasting makes it easy to scoop the flesh outbut the process takes longer. Cooking it requires peeling the squash which you might or might not like to do.
- If roasting, preheat the oven to 400F (200C) and place the squash halves face down on parchment paper and add celery root cubes. Roast the veggies for 50 to 60 minutes or till soft when poked with a fork.
- Melt coconut oil in a pan and
sauteeonions and leeks till soft and browned.
- Add chicken stock, herbs, salt, roasted squash and celery root. If you
renot roasting them, add them raw.
- Simmer for 20 minutes if roasted, or 1 hour if raw.
- Add lemon juice and zest, chili and butter.
- When cooled, blend in a food processor or blender till very smooth.
- Garnish with pumpkin seeds.
If roasted, cooking time is 1.5 hours.