Butternut Squash and Celery Root Soup with Mushrooms, Leeks and Kale
- Total time
- 90 min
- Serves
- 6-8
Ingredients
- 3 Tablespoons extra-virgin olive oil
- 1/2 leek, large dice
- 6 pieces garlic, whole
- 2 cups butternut, large dice
- 2 cups celery root, large dice
- 6 cups vegetable stock
- 1/2 cup cashews
- 1Tablespoon salt
- Cracked pepper to taste
- 2 cups leeks, medium dice
- 6 cloves garlic, sliced thin
- 2 cups butternut squash, medium dice
- 2 cups celery root, medium dice
- 2 portabella mushrooms, medium dice
- 1/2 bunch Lacinato kale, leaf pulled from stem, thin slice
Steps
- 1
Heat a large pot over medium heat, add olive oil followed by leeks and whole garlic. Sweat the vegetables for 3 to 4 minutes.
- 2
Add the butternut squash, celery root, vegetable stock, cashews, salt and pepper, bring to a boil, then reduce heat to a gentle simmer with lid on.
- 3
Simmer soup base for ~20 minutes until the vegetables are tender.
- 4
Blend the soup smooth and add back to the pot. Adjust consistency, taste and adjust seasoning, if needed. It should be creamy in consistency. Set aside.
- 5
Sweat leeks and garlic for 3 to 4 minutes, set aside.
- 6
Heat sauté pan over medium high heat, add celery root and caramelize lightly, set aside.
- 7
Quickly brown the diced butternut, set aside.
- 8
Sauté mushrooms, then add kale. Set aside.
- 9
Once all vegetables have been quickly browned, add all to the pureed soup base.
- 10
Bring soup to a gentle simmer and cook until the diced vegetables are tender.
- 11
Add the chopped rosemary, adjust seasoning if needed, and enjoy!
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