It's finally my favorite time of year: soup season! I am a big fan of one pot wonders packed full of flavor and satiety. I like to make big batches of soups or stews because they are easy to reheat, they store well in the freezer for the future, and it is fun to add flavor to the mix as you prepare your favorites.
I like to keep soup simple in terms of ingredients but at times, a bit dynamic on preparation. This soup purees half of the vegetables to make a creamy base and uses spoon-sized diced vegetables as a garnish but also to add texture and have something to bite into as you eat it. I also like to make vegetarian-based soups that freeze well. You can always choose to garnish with leftover roasted chicken, pork or a piece of fish. And don’t forget, vegetables do a body good! Here is a summary of some of the health benefits each vegetable in this soup offers.
Butternut squash: good for immunity like other orange-colored vegetables because it is rich in beta-carotene. Can also help balance blood sugar levels and is a great source of fiber.
Celery root: contains anti-oxidants that help combat inflammation, and it’s also a good source of vitamin B-complex, vitamin C and vitamin K. It has high amounts of dietary fiber, which help promote gut and heart health. Plus, it contains essential minerals such as magnesium, phosphorous, and potassium.
Leeks: contain many antioxidants that help prevent chronic diseases, cancer and heart diseases. Leeks have been shown to help the body support bone health, digestion, eye health, and brain health, as well as supporting our immune system.
Garlic: has the ability to fight bacteria, viruses, fungi and parasites. Eating garlic can help lower cholesterol, support bone health, reduces risk of heart attacks and can help lower blood pressure.
Mushrooms: help decrease the risk of cancer, promotes lower cholesterol, protects brain health, a great source of vitamin D, stimulate a healthier gut microbiome, and support overall immune system.
Kale: contains fiber, antioxidants, vitamins C and K, helps support the immune system, regulates blood pressure and can potentially reduce the risk of certain cancers.
Nutrient density is the name of the game for a majority of the meals I make, and this soup falls into that category. Follow along for the steps to make this delicious soup to be enjoyed in our change of season weather!
I am going to explain how to make a nice and creamy soup without adding any heavy cream. I prep the vegetables for the soup base which includes butternut squash, celery root, leeks, garlic and cashews for that bit of creamy texture. Half of this pile of large diced vegetables will be cooked with vegetable stock until the vegetables are tender, pureed, and this yields the soup base. As the soup base is simmering, we will quickly sauté to brown the medium dice of celery root, butternut squash, leeks, garlic as well as a couple portabella mushrooms and kale for garnish. Once the soup has been pureed, add the browned vegetables back to the pot. Simmer them in the soup until tender, at which point you will add the rosemary for that last layer of bright fresh flavor. Here is the recipe for our one-pot wonder!
Butternut Squash and Celery Root Soup with Mushrooms, Leeks and Kale
Scroll down for a printable version of this recipe
Yield: 2.5 quarts, 6-8 portions
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour, 30 minutes
1 large celery root, peeled, half large dice, half medium dice
1 small butternut squash, peeled, half large dice, half medium dice
1 leek, washed, half large dice, half medium dice
12 cloves garlic (6 cloves whole, 6 cloves sliced)
2 portabella mushrooms, medium dice
1/2 bunch Lacinato Kale, leaves removed from stem, thin slice
6 quarts vegetable stock
1/2 cup cashews
For the soup base:
3 Tablespoons extra-virgin olive oil
1/2 leek, large dice
6 pieces garlic, whole
2 cups butternut, large dice
2 cups celery root, large dice
6 cups vegetable stock
1/2 cup cashews
1Tablespoon salt
Cracked pepper to taste
1. Heat a large pot over medium heat, add olive oil followed by leeks and whole garlic. Sweat the vegetables for 3 to 4 minutes.
2. Add the butternut squash, celery root, vegetable stock, cashews, salt and pepper, bring to a boil, then reduce heat to a gentle simmer with lid on.
3. Simmer soup base for ~20 minutes until the vegetables are tender.
4. Blend the soup smooth and add back to the pot. Adjust consistency, taste and adjust seasoning, if needed. It should be creamy in consistency. Set aside.
For the soup garnish:
2 cups leeks, medium dice
6 cloves garlic, sliced thin
2 cups butternut squash, medium dice
2 cups celery root, medium dice
2 portabella mushrooms, medium dice
1/2 bunch Lacinato kale, leaf pulled from stem, thin slice
1. Sweat leeks and garlic for 3 to 4 minutes, set aside.
2. Heat sauté pan over medium high heat, add celery root and caramelize lightly, set aside.
3. Quickly brown the diced butternut, set aside.
4. Sauté mushrooms, then add kale. Set aside.
5. Once all vegetables have been quickly browned, add all to the pureed soup base.
6. Bring soup to a gentle simmer and cook until the diced vegetables are tender.
7. Add the chopped rosemary, adjust seasoning if needed, and enjoy!
Now that you know how to make this one pot gem, go out of your way to make a batch and see how you can add a delicious nutrient-dense meal to your day. While we are not offering this exact recipe or technique in a future class, but we do have plenty of classes featuring soups and stews such as:
- Hands-On Ramen Workshop on Friday, October 25 at 6pm featuring homemade Ramen Noodles in Miso-Soy Broth with Chashu (Soy and Sake) Pork, Carrots, Bok Choy and Egg
- Hands-On Culinary Adventure: Trip to Thailand on Thursday, October 31 at 6pm featuring Tom Kha Gai (Spicy Chicken and Coconut Milk Soup)
- Hands-On Global Soups and Stews on Monday, November 4 at 6pm featuring
- Gumbo with Crab and Andouille Sausage
- Curried Lentil, Spinach and Chickpea Stew
- Quick Beef Noodle Pho (Vietnamese Noodle Soup)
- Hands-On The Magic of Mushrooms on Wednesday, November 13 at 6pm featuring Oyster Mushroom Hot and Sour Soup with Baby Boy Choy
- Hands-On Vegetarian Thanksgiving on Monday, November 25 at 6pm featuring Roasted Carrot-Ginger Soup with Chive Greek Yogurt Drizzle
I wish you the best of luck with your one-pot wonders over the coming cold months!
Butternut Squash and Celery Root Soup with Mushrooms, Leeks and Kale
Ingredients
- 3 Tablespoons extra-virgin olive oil
- 1/2 leek, large dice
- 6 pieces garlic, whole
- 2 cups butternut, large dice
- 2 cups celery root, large dice
- 6 cups vegetable stock
- 1/2 cup cashews
- 1Tablespoon salt
- Cracked pepper to taste
- 2 cups leeks, medium dice
- 6 cloves garlic, sliced thin
- 2 cups butternut squash, medium dice
- 2 cups celery root, medium dice
- 2 portabella mushrooms, medium dice
- 1/2 bunch Lacinato kale, leaf pulled from stem, thin slice
Instructions
- Heat a large pot over medium heat, add olive oil followed by leeks and whole garlic. Sweat the vegetables for 3 to 4 minutes.
- Add the butternut squash, celery root, vegetable stock, cashews, salt and pepper, bring to a boil, then reduce heat to a gentle simmer with lid on.
- Simmer soup base for ~20 minutes until the vegetables are tender.
- Blend the soup smooth and add back to the pot. Adjust consistency, taste and adjust seasoning, if needed. It should be creamy in consistency. Set aside.
- Sweat leeks and garlic for 3 to 4 minutes, set aside.
- Heat sauté pan over medium high heat, add celery root and caramelize lightly, set aside.
- Quickly brown the diced butternut, set aside.
- Sauté mushrooms, then add kale. Set aside.
- Once all vegetables have been quickly browned, add all to the pureed soup base.
- Bring soup to a gentle simmer and cook until the diced vegetables are tender.
- Add the chopped rosemary, adjust seasoning if needed, and enjoy!
