Spicy Creamy Vegan Butternut Squash & Celery Root Soup

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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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.

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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

1 onion

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)

olive oil


GARNISH OPTIONS – fresh chopped sage, fried sage, a dollop of vegan sour cream or lots of freshly cracked pepper

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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.

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