Simply Delicious Butternut Squash Soup with Apples and Celery Root
Sep 28, 2018, Updated Sep 25, 2025
Silky smooth Butternut Squash Soup with some texture from the vegetables – Apples and Celery Root. This soup will warm you up on crisp fall and winter days. Cinnamon sticks add a sweet aura of spice – and a hit of cayenne pepper adds the perfect kick. Don’t forget the garnishes.
Healthy, warming and comforting.
Like Butternut Squash? Then you’ll love Honeynut Squash!
It’s what I used in this recipe.
Honeynut is smaller size, sweeter, and more intensely flavored variety of winter squash that is a hybrid of butternut and buttercup squashes.
I do also make this soup with Butternut Squash – Why not try both, taste the difference!
I found mine at the Cold Spring NY Farmers’ Market on the grounds of Boscobel House and Gardens in Garrison, NY.
Honeynut Squash is now less difficult to find – check your local markets, and be on the look out!
The Honeynut Squash is a relatively new winter squash hybrid.
Some background: Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York worked with Michael Mazourek, a plant breeder at Cornell University, to produce the squash. Using unique selection in the field and organic cross-pollination methods, Mazourek was able to produce and grow the honeynut squash.
Luckily, farmers across the country are now growing Honeynut squash.
The Honeynut is said to have roughly twice the amount of beta-carotene, a vitamin A precursor, than regular butternut.
Ingredients and Method:
I especially like adding Celery Root (Celeriac) to the soup.
It has distinct nutty, sweet and peppery undertones that adds complexity to its flavor.
AND it offers a great CREAMY texture when blended in the soup.
Like a miniature Butternut Squash – some say sweeter (me!) with a more concentrated flavor.
Leeks always make soups taste special with a creamy quality when cooked.
No Peeling Required! Scoop the flesh and dice.
Add pureed soup back into the pot and stir.
Enjoy the flavors of Fall. Also – the perfect Thanksgiving Soup!
Karen
Also SEE:
Karen’s Fall-Winter Sensational Squash Recipes
Simply Delicious Butternut Squash Soup with Apples and Celery Root
Ingredients
- 2 pounds butternut squash*, I used 2 small-medium sized ones
- 3 teaspoons neutral oil*, divided
- 2 cups leeks, white and light greens, cleaned 3/4″ dice
- 1 3/4 cup celery root, 1 medium, peeled, diced 3/4″
- 1 large tart apple, peeled, cored and diced 3/4″
- 1/4 teaspoon turmeric
- 4 pinches cayenne pepper
- 1/8 teaspoon freshly cracked black pepper
- 2 cinnamon sticks
- 1 1/2 teaspoons fresh garlic, peeled and minced
- 5 1/2 cups homemade broth, chicken or vegetable
- 1/4 cup fresh apple cider, (free of preservatives) ~ See below for garnishes
Instructions
- Preheat oven to 375 degrees. Wash and dry squash. Cut in half lengthwise. Brush a rimmed baking sheet with 1 teaspoon neutral oil. Place the squash cut side down and roast until tender and caramelized on the bottom – 25 – 30 minutes (will depend on the size of squash.)
- When done, cool until able to handle, remove the skin of squash on a cutting board – will easily remove. Cut the squash into 1″ chunks. Set aside. You will have about 4 cups of cooked squash.
- Start the sauté. In a large 6 quart heavy non-reactive pot add 2 teaspoons neutral oil. Set to medium heat, add leeks, celery root, apples, turmeric, cayenne, pepper, cinnamon sticks and garlic. Stir well and cook, stirring often until softened, but not colored, about 5 minutes.
- Add broth and apple cider, bring to a boil. Cook over low heat at a simmer until vegetables are tender, about 20 minutes. Add cooked, squash chunks – cover the pot. Simmer the soup to blend the flavors for just 5 minutes.
- Take off heat. Cool slightly, puree half of the soup in a blender for one minute until very smooth. Add pureed soup back into the pot and stir. Add more stock if needed. Puree the whole batch if desired.
- Serve the soup in individual bowls. Swirl yogurt decoratively in the center, scatter with pine nuts and pepitas, garnish with celery leaves.
Garnishes:
- Yogurt Swirl: Mix 1 1/2 tablespoons plain greek yogurt with 1 1/2 tablespoons filtered water in a small bowl, mix with a spoon until smooth. Spiced Pine Nuts & Pepitas: In a small skillet add 1/2 teaspoon organic coconut oil (could use your favorite oil.) Add 1 tablespoon pine nuts, 1 tablespoon pepitas, a pinch of each: cinnamon, turmeric and salt. Stir over low heat until just toasted and lightly colored. Do not cook further, will turn bitter. Celery Leaves: use small tender inner leaves, a few sprigs on each bowl of soup.
