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
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.