Our winter squash and celeriac soup is ideal for cold winter nights. It is nutritious, warming, and sweet tasting. Winter squash adds sweetness and thickness to the soup, whilst celeriac adds its distinctive celery like flavour.
Winter squash grows like butternut squash, and comes in a wide range of shapes and sizes. We find it more reliable than butternut types, and a large harvest will keep for many months if stored indoors in a cool and dry environment .
Celeriac matures in autumn and can be left on the plot through winter and harvested when required.
Ingredients – Winter Squash And Celeriac Soup
- 600g winter squash
- 300g celeriac
- 1 onion
- 1 elephant garlic clove (or 3 to 4 normal cloves)
- 1200ml of vegetable stock (made using 1 stock cube)
- Olive oil for frying
- Salt and pepper to taste
Our winter squash and celeriac soup takes approximately 30 minutes to prepare all the vegetables, and a further 20 minutes cooking time. Feeds 4-6 people.
Winter Squash And Celeriac Soup Recipe
See our step by step video, or if you prefer, read the instructions below.
Our winter squash and celeriac does not take long to cook, as both vegetables soften quickly in boiling water. The most time consuming part is preparing the vegetables. If you are not using homegrown vegetables, butternut squash and celeriac are often readily available to buy in supermarkets.
Celeriac grows many roots, all of which should be cut off. Cut away the outer skin with a knife, leaving you with a white coloured vegetable that looks a little like a round parsnip.
Winter squash is more difficult to cut because of its size and hard outer skin. We find the easiest way is to cut into segments (like cake), remove the inner seeds (like a melon), and then cut away the outer skin. Using a sharp and strong knife is highly recommended.
If any winter squash is left over – commonly the case given the size of the vegetable – simply wrap in film and keep in the fridge. The squash will keep well for many days.
The final preparation step is finely chopping the onion and garlic. These are cooked first in the bottom of the soup saucepan in a little olive oil. Cook over a medium heat, covering the pan with a lid, and stirring occasionally. The mixture is ready when soft and sweet to the taste.
To make the soup, add all the remaining ingredients to the pan, and season with a little pepper and salt. Bring the mixture to a boil and gently simmer until the winter squash and celeriac have softened. Test the vegetables are ready by prodding with a fork.
Blend the soup before serving. The soup is delicious served with fresh crusty bread.