Carrots ·
Fall Squash ·
Squash Soup
Chef Andy Shelley
2 tablespoons extra virgin olive oil or butter
1 large yellow onion, chopped
½ teaspoon sea salt
1 butternut squash, peeled, seeded, and cubed (about 3 pounds)
2-3 carrots, peeled and sliced thin
1/2 small bulb celeriac diced
3 garlic cloves, chopped
2-3 fresh sage leaves
1 small sprig fresh thyme
3 to 4 cups vegetable broth
Pinch of nutmeg
Freshly ground black pepper
Heavy cream, optional
Toasted pepitas , optional
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sweat onions 5 to 8 minutes. Add the squash, carrots, celeriac and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, sage, and thyme. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth and nutmeg. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes or until all vegetables are tender.
Let cool slightly and remove sage leaves and thyme. Working in batches in a blender, or use an immersion blender, blending until smooth. If your soup is too thick, add more broth to achieve desired consistency. Season to taste with salt and pepper and serve with warm wit a few drops of heavy cream and toasted pepitas.
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