I make lots of soups in the winter with the broths I make from our organic chicken bones. Celeriac and squash make a deliciously thick, creamy soup, requiring lots of nourishing broth to be added. Nutrient rich bone broths support many areas of the body, but especially digestive, bone and joint health.
Ingredients (serves 4-6)
1 medium celeriac, peeled a chopped into 3cm chunks (approx 800g)
½ large butternut squash, peeled and chopped as above (approx. 500g)
1 large onion, chopped
4 garlic cloves, finely chopped or crushed
2 handfuls of fresh sage leaves, chopped
Olive oil
1.5 litres broth or vegetable stock
Salt and pepper
Toasted seeds to garnish
Method
Heat oven to 200C/180C Fan/Gas 6
Roast a handful of pumpkin seeds in a dry roasting tin in the oven for approximately 5 minutes until they begin to pop, then keep in a bowl to garnish the soup.
Add a large glug of olive oil to the roasting tin with the celeriac and squash, season with salt and pepper, give it a good stir around, and roast in the oven for 30-40 minutes until the vegetables are tender.
Meanwhile, heat another glug of olive oil in a large saucepan and cook the onion over a medium heat until it begins to soften and look translucent. Add the garlic and chopped sage to the onion and continue to cook for another 4-5 minutes, then turn off the heat and leave in the pan so the flavours can infuse.
When the celeriac and butternut squash are tender, add them to the saucepan with the onion, garlic and sage and add a litre of your broth. Warm through, then blend either in a liquidiser or with a handheld blender. Add more stock as needed to get the consistency you want and season with salt and pepper.
Serve with a sprinkling of pumpkin seeds and a drizzle of olive oil.
