I LOVE celeriac! This is one of my favourite recipes for soup, you can add more than just the vegetables listed below. I have been known to throw in the odd carrot or bit of swede if I have some in the cupboards, but the recipe below forms a good base.
It can be made as a vegetarian dish, but I can’t recommend the added bacon enough! It really adds to the flavour.
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Butternut squash and celeriac soup
- 1 medium butternut squash
- 1 medium celeriac
- 4 medium sized potatoes
- 1 cooking onion
- Fresh or dried thyme-whatever you can get
- 150 ml double cream OR creme fraiche (depends on your taste either work well)
- 2 stock cubes - vegetable OR chicken (I usually use chicken for convenience as it's always in my cupboard)
- Salt & pepper
- 1 pack of smoked streaky bacon
- Peel and chop the veg. (One of my least favourite things to peel is a butternut squash! my tip is to microwave it for 30-60 seconds first then use a good quality peeler to get the skin off).
- Put the butternut squash and onion on a roasting tray, drizzle with a little olive oil, and sprinkle with salt and thyme (if you don't like little specs in your soup use fresh thyme and place the stalks over the veg and remove once cooked. If you don't mind then sprinkle the dried herbs or finely chopped thyme leaves over the top).
- Spread the rashers of bacon over the top of the veg and place in the oven on 200C, for 30-40 minutes.
- Get a large pan and fill with cold water, to this add the potato and celeriac. Put on a medium heat and bring to a slow simmer. The veg should be cooked after about 25 minutes.
- After 15 minutes in the oven, check on the bacon, remove if it's looking almost cooked and put to one side. Continue cooking the butternut squash and onions in the oven.
- After 25 minutes remove the potatoes and celeriac from the pan BUT KEEP THE WATER. I like to decant most of the water into a large 1L jug and add the stock cubes while still hot. This is the stock you will use to water down your soup.
- Once the veg is all cooked put in a blender, or process it in the pan using a hand blender (depending on what you're using). It should come together to form a nice puree.
- At this stage put the grill on high and place the part-cooked bacon rashers on a tray underneath it. (I like to collect the fat from the bacon and add to the soup later on so keep this in mind).
- While the bacon is crisping under the grill, add your stock to the puree'd veg. I'm not being specific about how much stock to add here as it's totally up to you as to how thick you like it! I like mine pretty thick, but if you prefer it thinner keep adding all the stock and any other vegetable water you may have left over.
- Finally add the cream and season well with salt and pepper.
- Take the crispy bacon rashers out from the grill and serve with the soup. As I mentioned earlier if you have any bacon fat left over add it to the soup and stir well. It makes it taste SO good.
The best soup ever! This Soup recipe sees butternut squash and celeriac together with smokey bacon, and onions. So good! Perfect for Autumn or Fall!