A few weeks ago I hosted a dinner party for a few friends – this was the first course: a simple, velvety butternut squash and celeriac soup. I recently discovered celeriac – it is a wonderful addition to winter soups, helping to add a subtle smoothness and flavor to complement your typical blended vegetable soup. Don’t be intimidated by the gnarly appearance of this vegetable, once you peel it you can easily cube or chop it – and the end result is elegant and delicious!
1 butternut squash, peeled, seeded and chopped
1 celeriac, peeled and cubed
4 c. chicken or vegetable broth (more or less by need)
1 tbsp olive oil
Salt & pepper to taste
Heat oil in a deep saucepan and sautee squash and celeriac for 5 minutes. Add broth, bring to a boil and simmer for 20 minutes until vegetables are tender. Cool for 15 minutes. In batches, blend all of the soup until smooth. Season with salt and pepper to taste. Serve immediately and garnish with toasted almond slices, cilantro or parsley, and a drizzle of good quality olive oil. Soup can also be refrigerated and reheated.