© Maria Robledo
- 1 tablespoon canola oil
- 1 medium onion, finely chopped
- 2 pounds Kabocha squashpeeled, seeded and cut into 1-inch cubes
- 1 celery root (about 1 pound), peeled and cut into1-inch cubes
- 2 shallots, minced
- 4 cups Vegetable Stock
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground pepper
- Heat the oil in a large heavy saucepan. Add the onion and cook over moderately low heat until golden brown. Add the squash, celery root and shallots and cook until lightly browned around the edges, about 5 minutes. Add the Vegetable Stock, nutmeg and a generous pinch each of salt and pepper. Bring to a boil. Reduce the heat to moderately low, cover partially and cook until the vegetables are tender, about 30 minutes.
- Working in batches, puree the soup in a blender or food processor. Season with salt and pepper and serve hot.
Make Ahead
The soup can be refrigerated overnight. Rewarm before serving.
Notes
One Serving Calories 183 kcal, Total Fat 4.4 gm, Saturated Fat .4 gm
You Might Also Like
Ratings
Add a Comment
advertisement
advertisement
Harold Dieterle is a passionate fan of the TV series
Game of Thrones.
More than 700 all-star recipes for all occasions. Easy-to-use Wine and Beer Pairings and Best New Chef recipes.

Comments
Add A Comment