I came up with this recipe not because I’ve ever heard of celeriac being used in combination with squash, but because I didn’t really have any other vegetables around. But it seemed to me that the sweetness of the kabocha would pair well with the bright flavor of the celeriac. Squash and pumpkin soups can be so heavy, so getting some brightness in there seemed like a good idea.
First I roasted chopped pieces of kabocha and celeriac until everything got good and browned. Then I combined it with sauteed onions, chicken stock, wine, ginger, and a little butter. No cream, although that’d be an option if you wanted it to be richer.
Roasted Kabocha Squash and Celeriac Soup
1 small kabocha squash
1 large celeriac bulb
1 large onion
1 clove garlic
1 tsp chopped fresh ginger
32 ounces chicken stock
1 sprig rosemary
salt and pepper
1. Peel kabocha and celeriac and chop into medium-sized chunks. Toss with olive oil, salt, pepper, and a little balsamic vinegar and roast in a 400° oven for an hour or so.
2. In a stock pot, sautee chopped onion, garlic, and ginger in olive oil until translucent. Deglaze with white wine. Add rosemary sprig and roasted celeriac and squash. Add chicken stock and simmer.
3. Remove rosemary sprig and use an immersion blender to blend everything is very smooth. Add water, wine, or chicken stock if the soup is too thick. Add a few tablespoons of butter and salt and pepper to taste.