5 Ingredient Butternut Squash-Celery Root Soup
If you love butternut squash, give this 5 Ingredient Butternut Squash-Celery Root Soup a try. It’s savory, velvety smooth and creamy and will warm you up on a cold winter day.
Servings: 8 side-dish servings (1 cup each)
- 1 cup chopped onion
- 1 tablespoon olive oil
- 4 cups unsalted chicken or vegetable broth or stock
- 1 pound celery root trimmed, peeled and cut into 1-inch pieces
- 1 pound butternut squash peeled, halved, seeded, and cut into 1-inch pieces
- 2 teaspoons chopped fresh thyme
- ½ teaspoon coarse salt
- Freshly ground black pepper
- Fresh thyme sprigs optional
In a 4- to 6-quart heavy pot, cook onion in hot oil over medium heat for 5 minutes or until onions are lightly browned, stirring occasionally. Carefully add broth; add celery root and squash. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until vegetable pieces are tender. Remove from the heat; cool about 10 minutes.
Using a regular blender* or immersion blender, blend soup mixture until completely smooth. Return soup to the pot if needed. Add thyme and salt. Heat through over medium-low heat.
Ladle into soup bowls. Sprinkle with fresh pepper. If desired, garnish with thyme sprigs.
*If using a regular blender, blend soup in two or three batches, depending on how much your blender holds. The blender should not be more than about half full before starting the blender. You may need to cool the soup mixture more than 10 minutes if your blender isn’t able to blend hot mixtures. NOTE: I don’t count olive oil, salt, or pepper in the ingredient count since these are pantry items that everyone should have in their kitchen.