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The First Soup of the Season – Baked Butternut Squash and Celery Root Soup

20 Oct

Okay, so the weather hasn’t been exactly fall weather here the last 2 days, with temperatures getting up into the 80s during the day on both days, but it still seems to be that soup time of year. Things cooled down quite a bit last night and should be back more towards normal here, which means brisk autumn air that makes for good soup weather. With so many great fall vegetables around right now, particularly a bunch of different root vegetables, the opportunities are there to make all kinds of good soups. One that has always been a family favorite of ours has been butternut squash soup and since squash is so plentiful right now  I knew I just had to make some soup the other night. I had picked up a couple of butternut squash at the farmer’s market last week, along with some carrots, celery root and leeks and I knew this was all going to come together nicely for a soup dinner. I decided to use this recipe from Molly O’Neill at New York Times Cooking for a baked butternut squash soup and adapted it to include some other great root vegetables to make it my own.

Baked Butternut Squash and Celery Root Soup

2 butternut squash, about 1 pound each, peeled, seeded and cut into 1-inch pieces

2 carrots, peeled and cut into 1/2-inch pieces

medium leeks, white and light green parts only, rinsed well and finely chopped

1 celery root, peeled and cut into 1-inch pieces

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 teaspoons honey

teaspoon each of mace, ground ginger, cinnamon and allspice

 

3 cups chicken broth

1/2 cup heavy cream

4 sprigs flat-leaf parsley, stems removed, finely chopped (optional)

Preheat the oven to 400 degrees.

Place the squash, carrots leeks and celery root in a shallow roasting pan or casserole dish. Sprinkle the olive oil over the vegetables, add salt and pepper to taste and toss the vegetables in the oil to coat them well. Drizzle the vegetables with the honey and add the mace, ground ginger, cinnamon and allspice and toss the vegetables again so they are well mixed. Cover the pan with aluminum foil and roast the vegetables in the oven for about 20 minutes. Remove the foil from the pan and continue roasting the vegetables until they are lightly browned and fork tender, about another 20 to 25 minutes.

While the vegetables are roasting, heat the chicken broth in a large pot or Dutch oven until it is simmering. Remove the pan from the oven and place the vegetables in the pot with the broth and mix them well. All the broth and vegetables to continue simmering for about 5 minutes. Remove the pot from the stove and using an immersion blender, blend the vegetables and broth together until the vegetables are smooth (You can also do this in a blender in batches if you prefer). Return the pot to the stove and bring the soup slowly to a boil over medium-low heat and then stir in the heavy cream. Ladle the soup into bowls and garnish with parsley, if desired.

You get some great combinations of flavors here with the squash, celery root, carrots and leeks. The honey just bumps up the sweetness a tiny bit here and the spices, even though they are in small amounts, add just the right touch. I like roasting the vegetables before putting them in the soup because they get nice and tender and seem to have better flavor this way than if you sautéed them in a pan or the same pot as the soup. You can leave out the heavy cream if you prefer but I added it because it helps create some great texture to the soup. The soup would benefit even more if you added a peeled and sliced apple to the vegetables when roasting, but I didn’t have any on hand so I left it out. You could also easily make this a vegetarian meal by using vegetable broth instead of chicken broth or just using water.This makes a nice batch of soup so you can have leftovers for other meals or lunches and we had the soup with sandwiches for dinner, but you could easily have it by itself, with some croutons, a salad or just with some homemade bread or biscuits. It was a great way to kick off what hopefully is the first of some awesome soups and stews this year.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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4 Comments

Posted by on October 20, 2016 in Leftovers, Lunch, One Pot Meals, Vegetables, Vegetarian

 

Tags: , , , , , ,

4 responses to “The First Soup of the Season – Baked Butternut Squash and Celery Root Soup

  1. A little inspiration...

    November 6, 2016 at 7:24 pm

    This sounds and looks delicious!

     
    • MikeG

      November 6, 2016 at 7:25 pm

      It is delicious. One of my favorite soups to make. Thanks for the comment!

       
  2. A little inspiration...

    November 6, 2016 at 7:24 pm

    Looks delicious!!!

     

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