Winter squash and celeriac soup is ideal for cold winter nights. It is nutritious, warming, and sweet tasting.
Butternut squash, or other types of winter squash, grows in the summer but stores well through the winter if kept in a warm environment.
Celeriac also grows in the summer months, but can be left in the ground over winter and picked when needed.
Watch How To Make Squash & Celeriac Soup
Get full access to the Home Coffee Shop by purchasing a pass. You will be able to download, save, and print all the recipes. Find out more.
Start by preparing the celeriac by cutting off all the roots and skin. Chop into chunks for cooking, a little over one centimetre or half and inch in size.
To prepare the squash, use a sharp knife to cut the squash into wedges. This makes it much easier to handle. Then carefully cut away the seeds. With a sharp and strong knife, remove the tough outer skin. A potato peeler is unlikely to be strong enough. Finally, cut the squash into small chunks ready for cooking. Any surplus squash stores well in the fridge.
Prepare the onion and garlic by slicing finely. Pour some olive into a large saucepan and add the chopped onion and garlic. Cover the pan and fry gently to soften and sweeten the onion, stirring regularly to avoid it sticking.
When the onion is sweet to the taste, pour in the stock and then add the winter squash together with the celeriac. Season to taste with salt and pepper.
Cover the pan and bring it the boil, then turn the heat down and let it simmer for 10 minutes. The soup has finished cooking when the vegetables are soft to a fork.
Finish by blending the soup until it is smooth, and serve with fresh crusty bread.