All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Lots of my recent recipes have been born from the need to use the vegetables that Farm Fresh to You sends me every two week. I had a butternut squash and, you guessed it, celery root. Two. HUGE. Celery roots. I love celery root but there are not really that many ways to use it (it ain’t no cauliflower – that’s all I’m saying) – but this soup is a perfect way. Creamy & light & guiltless. I ate it for lunch at work for ten days straight. I am certain it will freeze well – so if variety is the pice of your life – get ready to freeze some of this stuff.
Spicy Creamy Vegan Butternut Squash & Celery Root Soup
Serves 10+ depending on portions
1 large butternut squash – peeled, seeded & cubed
2 large celery roots – peeled & cubed
3 celery stalks – sliced
5 carrots – sliced
1 jalapeno – seeded & chopped (I did not seed mine & the soup was delightfully spicy!)
1-2 TBS dry sage (add it in increments)
10 cups vegetable stock
1 cup almond (or other vegan) milk (option – skip the milk & add more stock)
GARNISH OPTIONS – fresh chopped sage, fried sage, a dollop of vegan sour cream or lots of freshly cracked pepper
Heat a glug or two (2-3 TBS) of olive oil in a large stock pot. Add the onions, carrots, celery & jalapeno until the onions just start to turn color – just a bit. Add everything else except the almond milk. Bring to a boil & cook until the squash & other veggies are VERY soft.
Puree in a blender in batches – putting the puree into a clean pan. When it is all smoothly pureed, season with S&P & stir in the almond milk – or more stock – if you think it needs it. Heat through.
Serve with whatever garnish you choose.