Silky Squash and Celery Root Soup

Name: Silky Squash and Celery Root Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp canola oil; 454 grams celery root (about , peeled and cut into1-inch cubes; 907 grams Kabocha squashpeeled, seeded and cut into 1-inch cubes; 0 teaspoons freshly grated nutmeg; 1 medium onion, finely chopped; 4 servings Salt and freshly ground pepper; 2 shallots, minced; 946 milliliters Vegetable Stock

Silky Squash and Celery Root Soup is a gluten free, whole 30, and vegan recipe with 4 servings. This soup has 188 calories, 4g of protein, and 4g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. 1 person found this recipe to be delicious and satisfying. If you have salt and pepper, celery root, kabocha squashpeeled, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the oil in a large heavy saucepan.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and cook over moderately low heat until golden brown.

Ingredients you will need

Onion

Add the squash, celery root and shallots and cook until lightly browned around the edges, about 5 minutes.

Ingredients you will need

Celeriac

Shallot

Squash

Add the Vegetable Stock, nutmeg and a generous pinch each of salt and pepper. Bring to a boil. Reduce the heat to moderately low, cover partially and cook until the vegetables are tender, about 30 minutes.

Ingredients you will need

Salt And Pepper