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Squash-Celery Root Soup

Roasting butternut squash and celery root brings out their natural sugars, lending a subtle sweetness to this soup. Toasted fennel seeds are sprinkled on top.

  • Servings: 4
  • Yield: Makes 3 1/2 cups

Source: Martha Stewart Living, December 2004


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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