Reviews Add Rating & Review
Back to Squash-Celery Root Soup All Reviews for Squash-Celery Root Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Squash-Celery Root Soup Recipe Summary Servings: 4 Yield: Makes 3 1/2 cups
Ingredients Ingredient Checklist 5 cups peeled, cubed butternut squash (1 1/2 pounds) 3/4 cup peeled, cubed celery root (4 ounces) 1 medium onion, quartered 1 tablespoon extra-virgin olive oil 1 1/4 teaspoons fennel seeds Coarse salt and freshly ground pepper 1/4 cup dry white wine 1 quart homemade or low-sodium store-bought chicken stock
Gallery Squash-Celery Root Soup
Recipe Summary Servings: 4 Yield: Makes 3 1/2 cups
Gallery
Squash-Celery Root Soup
Squash-Celery Root Soup
Squash-Celery Root Soup
Recipe Summary Servings: 4 Yield: Makes 3 1/2 cups
Recipe Summary
Servings: 4 Yield: Makes 3 1/2 cups
Servings: 4
Yield: Makes 3 1/2 cups
4
Makes 3 1/2 cups
Ingredients
Ingredients
- 5 cups peeled, cubed butternut squash (1 1/2 pounds) 3/4 cup peeled, cubed celery root (4 ounces) 1 medium onion, quartered 1 tablespoon extra-virgin olive oil 1 1/4 teaspoons fennel seeds Coarse salt and freshly ground pepper 1/4 cup dry white wine 1 quart homemade or low-sodium store-bought chicken stock
Directions
Preheat oven to 400 degrees. Put squash, celery root, onion, oil, and 1/4 teaspoon fennel seeds on a rimmed baking sheet. Season with salt and pepper; toss. Spread mixture out in a single layer. Roast, tossing occasionally, until vegetables are soft and golden brown, about 50 minutes.
Transfer mixture to a medium saucepan. Add wine and stock; bring to a boil. Reduce heat to medium-low; simmer, covered, 30 minutes. Remove from heat; uncover. Let cool 10 minutes.
Puree in a blender (never filling more than halfway). Pass through a sieve into a bowl; discard solids. Return puree to saucepan. Reheat over medium heat. Season with salt and pepper, if necessary.
Toast remaining teaspoon fennel seeds in a dry, small skillet over medium-low heat until fragrant and pale golden brown, 2 to 3 minutes. Let cool. Garnish each serving of soup with fennel seeds.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Squash-Celery Root Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Squash-Celery Root Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
