My garden is overrun with butternut squash! Certainly not a bad problem to have, especially because I also have celery root, and together these two vegetables make a stunningly good soup.
Adding a topping to the soup can also add layers of flavor and texture, and I have three different suggestions:
- Sautéed oyster and shiitake mushrooms
- Whole wheat croutons, made by quickly sautéing bread cubes in olive oil
- Fig balsamic vinegar – a few drops or a little swirl will do the trick
And of course, if you’re a purist, the soup is also quite lovely in its unadorned state.
This is an exceptionally healthy soup. Butternut squash, with its vibrant orange hue, is a rich source of carotenoids – pigments with heart disease prevention power – as well as fiber and vitamins A and C. But most of all, it’s delicious.
Butternut Squash and Celery Root Soup
1 butternut squash, peeled and cubed (about 6 cups)
1 celery root, peeled and cubed (about 3 cups
2-3 tablespoons olive oil, divided
1 large onion, chopped
¼ teaspoon crushed red pepper flakes
4 or 5 fresh sage leaves
1 cup dry white wine
7 cups vegetable stock (use gluten-free stock if you are gluten-sensitive)
Salt and pepper to taste
Preheat the oven to 400 degrees. Toss the squash and celery root with a tablespoon or two of olive oil and a bit of salt and pepper. Spread in a single layer on a baking sheet (or two). Roast until tender and starting to brown, about 25 minutes.
Heat the remaining olive oil in a large saucepan or dutch oven. Saute onions, red pepper flakes and sage until onions are translucent, about 5 minutes. Add the wine and cook until reduced by half. Add the stock and roasted vegetables and simmer for 10 minutes. Let cool slightly and puree thoroughly in a food processor or blender. Season to taste with pepper, and additional salt if necessary. Return to the pot to reheat, and serve.