Silky Squash and Celery Root Soup

Butternut squash is rich in vitamin A and provides a good source of fiber, making this soup not only delicious but also nutritious.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Silky Squash and Celery Root Soup

Cooking Method: Blending, Boiling Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Butternut squash
• 300 gram Celery root
• 1 piece Onion
• 2 piece Garlic cloves
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Peel and chop the butternut squash, celery root, onion, and garlic cloves.
2. In a large pot, heat olive oil over medium heat.
3. Add the chopped onion and garlic cloves. Sauté until translucent.
4. Add the butternut squash and celery root. Sauté for a few minutes.
5. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the vegetables are tender.
6. Remove the pot from heat and let it cool slightly.
7. Using an immersion blender or regular blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the coconut milk. Season with salt and black pepper.
9. Place the pot back on the stove and heat the soup over low heat until warmed through.
10. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 24g8%

Sugars 8g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.