Thanksgiving Squash and Celeriac Soup with Harissa

Ingredients

• 2 tablespoons unsalted butter, organic
• 4 pounds kabocha squash, (about 2 large)
• 4 cups celeriac, (celery root), peeled, cut into 1/2" cubes
• 1 ½ cups leeks, whites only, cleaned, cut into 1/2" slices
• 4 medium garlic cloves, peeled and coarsely chopped (about 1 tablespoon)
• 1 teaspoon cinnamon
• 1 teaspoon smoked paprika
• ¼ teaspoon ground cloves
• ¼ teaspoon cayenne pepper
• 8 cups chicken broth, or vegetable broth, preferably homemade
• 1 cinnamon stick
• 1 ½ teaspoon sea salt, or to taste (depends on the saltiness of your broth)
• 1 recipe harissa sauce (see link)
• 10 springs celery leaves, from the tender inside stalks

Instructions

1. 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.
2. 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.
3. 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.
4. 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.