Roasted Butternut and Celeriac with Granny Smith Apple Soup

Rich, smooth, and warm…almost reads like a profile on a dating site, doesn’t it?  Well, you won’t find this soup on a dating site, but it doesn’t mean you won’t want to get to know it intimately.  My Roasted Butternut and Celeriac with Granny Smith Apple Soup is the perfect companion during these cold winter months!

The inspiration for this soup was my Misfits Market Mystery Box that I received last week.  You can watch my YouTube video for the unboxing of the Misfits Market box by clicking here.  In the box were many fruits and vegetables that I was very familiar with, but one in particular that I was not.  That was celeriac.

What is Celeriac?

Celeriac, or celery root, has got to be one of the ugliest vegetables I’ve seen.  I’ve seen it in the market before, but not knowing what it tastes like and intimidated by its look, I would not have purchased celeriac without some specific recipe in mind.  By having it in my mystery box, I was forced to either find or create a recipe to use the celeriac.

As I did my research, I came upon this post from Jennifer McGavin on The Spruce Eats blog.  I found it very informational and useful and recommend reading it if you are thinking of trying celeriac.  This link will bring you to the post https://www.thespruceeats.com/celery-root-in-german-cuisine-1446924.

Deciding how to use the Celeriac

I am a huge fan of roasted root vegetables, especially in the winter.  After reading in McGavin’s post that celeriac gains a certain level of sweetness when roasted, I knew whatever I made would start with roasted celery root.

My Misfits Market Mystery Box had the perfect complementary components for a rich and creamy soup.  My box had butternut squash, onion, and Granny Smith apples.  Roasting the celeriac, butternut squash, and onion, as well as a few cloves of garlic, would provide the perfect foundation for the soup.  The Granny Smith apples would give the soup additional depth of flavor while adding a little acidity.

The Result? Pure Bliss!

Roasting the vegetables helps caramelize the natural sugars in the vegetables, giving an element of sweetness while maintaining a degree of bulk that is both filling and satisfying.  You can drizzle a little oil on the vegetables before roasting, but I opted to use vegetable broth as I am trying to reduce oil in my diet.  Simply sprinkled with salt and pepper and roasted at 350 degrees for 45 minutes, the celeriac, butternut squash, onions, and garlic were fork tender and ready to be made into soup.

Combine the roasted vegetables with vegetable broth, turmeric, cinnamon, cayenne pepper, nutmeg, freshly minced ginger, and diced Granny Smith apples in a blender (or use an immersion blender) and blend until completely smooth.  Transfer to a pot and place on the stovetop at medium heat.  Cook until it reaches the desirable temperature.  Salt and pepper to taste.

Garnished with a pecan and some apple and carrot sticks and serve with some warm, crusty bread.  I have an Easy Rustic Whole Wheat Bread recipe that is made in a Dutch oven that would be perfect with this Roasted Butternut and Celeriac with Granny Smith Apple Soup!

Enjoy!

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Roasted Butternut and Celeriac with Granny Smith Apple Soup

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Soups – Comfort Food

By Stephen MacNeil – Serves: 4

Prep Time: 30 minutes – Cooking Time: 1 hour – Total Time: 1 hour 30 minutes

This rich and creamy soup warms the soul and is the perfect comfort food to beat the winter chill.

Ingredients

• 4 cups of butternut squash, peeled, deseeded, and chopped into 1-inch cubes
• 2 cups of celeriac, peeled and chopped into 1-inch cubes
• 1 large onion, peeled and chopped into 1-inch cubes
• 4 to 6 cloves of garlic, peeled
• 1 Granny Smith apple, diced
• 3 ½ cups of vegetable broth
• 2 tsp of freshly minced ginger
• 1 tsp of ground turmeric
• 1 tsp of ground nutmeg
• 1 tsp of ground cinnamon
• ½ tsp of ground cayenne pepper
• Salt and pepper to taste

Instructions

1

Preheat the oven to 350 degrees.

2

In a large bowl or resealable bag, combine the butternut squash, celeriac, onion, and garlic with ½ cup of vegetable broth (or if using oil, 1 ½ tbsp of olive oil).

3

Using a cookie sheet, cover with parchment paper and then evenly distribute the butternut squash, celeriac, onion, and garlic onto the parchment paper.

4

Liberally salt and pepper the vegetables and place in the oven for 45 minutes, turning the vegetables after 30 minutes.

5

Remove the vegetables from the oven and transfer to a blender or pot, if an immersion blender is being used.

6

Add 3 cups of vegetable broth, the diced Granny Smith apple, ginger, turmeric, nutmeg, cayenne pepper, and cinnamon to the blender or pot.

7

Blend until completely smooth. Add small amounts of additional vegetable broth if the consistency is too thick.

8

Transfer the soup to a pot and heat on the stovetop over medium heat until it reaches the desired temperature.

9

Taste the soup. Add salt and pepper as needed.

Notes

Leftovers can be stored in the refrigerator in an air-tight container for up to a week.