Squash & Celeriac Soup

This is a perfect soup for fall, combining the sweetness of squash and apple with tangy celeriac.

This soup just tastes like fall – like leaves underfoot and bonfires and searching for your gloves at the first sign of cold weather. I always love fall – the association of September with returning to class still gives fall a feeling of new starts, looking forward to the year ahead, and planning for the holiday season.

This thick soup recipe combines butternut squash, the ubiquitous fall vegetable, roasted to bring out a caramelly sweetness, with celeriac, an under-celebrated root with a slightly bitter note, to balance the dish.

Being so thick and creamy-tasting, this delicious fall soup is enough to fill you up as a casual meal, or can be stretched to serve as a healthy appetizer at your next dinner party with some thick, crusty bread, or gluten-free rolls. Your friends won’t believe that this recipe doesn’t add any cream!

Fall Soup Recipe with Squash and Celeriac
Serves: 2
Prep Time: 15 min | Cook Time: 1 hr 30 min | Total Time: 1 hr 45 min

1 White Onion
1 Small Celeriac Root
1 Butternut Squash
1 Large Sweet Apple (I used a Pink Lady)
1 tbsp. Coconut Oil
2 tsp. Bullion Powder (I always use a vegan, gluten free brand)
1 Bunch Fresh Chives
2-4 tsp. Greek Yogurt

Preheat the oven to 350⁰F, then peel and roughly chop the onion, celeriac, butternut squash and apple into an oven-proof dish. Melt the coconut oil, drizzle it over the chopped vegetables, and slow-roast in the oven for around an hour.

When you remove the dish from the oven, the vegetables should be turning golden and beginning to caramelize a little.

Put a casserole dish on the stovetop over a medium heat and transfer the vegetables into it. Add the bullion and cook for a few minutes. Chop in most of the chives and add a liter of hot water, then cover and simmer for 20 minutes.

When the dish has thickened to resemble a chunky stew, combine thoroughly in a blender, (you may have to do this in two batches) blending for at least a minute, until all lumps are gone and the soup is smooth and creamy-looking.

Return to the pan to bring up to heat, adding a little more water to suit your preferred consistency, and salt and pepper to taste.

Divide into bowls and swirl through a little Greek yogurt. Sprinkle over the remaining fresh chives and bring to the table, with bread if you’re very hungry.

This is a beautifully warming dish – best enjoyed in front of a crackling fire whilst you make holiday plans, though it will also reheat well if you plan to make a batch for lunches. Keep refrigerated for up to three days, then microwave for around 4 minutes, stirring halfway through – just leave out the yogurt until after the dish has been reheated.

Zoe Pickburn | CookingYourself Recipe

Fall Soup Recipe with Squash and Celeriac
Recipe | Fall Themed Soup