Thanksgiving Squash and Celeriac Soup with Harissa
A flavorful, healthy Thanksgiving soup with Kabocha Squash. For a larger batch – and to feed a crowd, simply double the recipe.
For Vegan: Saute vegetables in Earth Balance or Coconut Oil and use Vegetable Broth.
Ingredients
Instructions
Kabocha Squash Prep: Cut each squash into 8 wedges. Place on a rimmed baking pan to fit (add a sheet of parchment paper for easy clean up), toss in 2 t. of neutral oil, and a pinch of salt and pepper.
Roast in a preheated 400 degree oven and cook for about 40 minutes, turning once until tender and only slightly golden around the edges.
Cool slightly, then peel and discard the skin, chop the flesh into a 1/2″ dice.
For Soup:
In a heavy soup pot, add the butter, celeriac and leeks. Cook over low-moderate heat, stirring, to soften the vegetables for five minutes.
Add the seasonings – garlic, cinnamon, smoked paprika and cayenne pepper. Stir for one minute to release their flavors.
Add the squash, broth and cinnamon stick to the pot. Bring to a boil, then reduce to a simmer and cover the pot.
Cook for 20 minutes until all the vegetables are tender. Remove the cinnamon stick.
Place half of the soup in a bender and puree until very smooth. This will add a creamy texture and a beautiful orange hue.
Half the soup will have chunky vegetables.
Add this puree to the pot and stir well.
Serve the soup with a dollop of Harissa Sauce and garnish with celery leaves and some chopped fresh parsley.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.
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