Celery Root Acorn Squash Soup

Posted on

2013-10-29 08.13.14

Celery root is one of the few vegetables that I seldom work with. Its tough exterior makes it difficult for me to peel. My curiosity inevitably gets the better of me. After boasting to me about a celery root soup that my mother made, I decided to put my concerns aside and put celery root to use.  Most squash soups tend to be cloying but celery root has a savory element therefore offering a nice balance of flavors.  If you are in need of soup recipes or looking for light dinner ideas, you came to the right place. This is an exceptionally healthy and versatile soup. Acorn squash, with its vibrant orange/yellow hue, is a rich source of vitamins E and B6. This squash also contains a lot of the minerals potassium and magnesium, which help the body to deal with specific health risks or conditions. Acorn squash has a significant amount of vitamin C, a classic antioxidant that is so prized in foods like citrus fruits, and that you need in your diet. The addition of a few apples adds a hint of unexpected sweetness. You can also add sweet potato or carrots to this recipe if you have any on hand. You can use some chopped dill or chives and homemade croutons for a little added crunch as toppings for your soup. If you are a purist like me, this soup is also quite lovely in its unadorned state.

For this recipe, you will need:

  1.  1 lbs of acorn squash roasted, peel and seeds removed
  2. 1 celery root, peeled and cubed
  3. 2 apples peeled and chopped
  4. 1 leek washed, rinsed, and chopped
  5. 4-5 fresh sage leaves
  6. 1/2 teaspoon of ground cloves
  7. 1/4 teaspoon of cayenne pepper
  8. 5 cups of vegetable broth
  9. 1 cup of dry white wine
  10. Salt and pepper for taste


Heat 2 tablespoons of olive oil in a stock pot over medium high heat. Saute leek, apples, sage, cayenne pepper, and ground cloves for 5 minutes. Add the wine and cook until reduced by half. Add the broth and roasted acorn squash 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.

Yields 6 servings





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