Butternut Squash & Coconut Soup SupperWorks

Toss celeriac and squash in the pan and cook covered for about 10 minutes. Pour in vegetable stock and cook for 20 minutes till vegetables are tender. Stir in curry, and salt and pepper to taste. Blend the vegetables with a stick blender till you have a smooth puree. Serve into soup bowls. In the meantime you have prepared the leek and bacon.. Add the butternut, celery root, carrots, apples and veggie stock to the pot. Add enough water to cover the veggies by an inch. Boil this mixture until all the veggies are very, very soft. Blend all of it with an immersion blender or in a regular blender in batches until super smooth. Add the cream and stir to combine, if using.

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Butternut Squash & Coconut Soup SupperWorks

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Pre-heat the oven to 200C/450F/Gas Mark 7. Peel the celeriac and butternut squash. Remove the fibre and pumpkin seeds and put aside. Cut both vegetables into small cubes – you want to have an equal amount of both. Place on a baking sheet and drizzle with some of the olive oil. Roast in the oven for 20 minutes.. “The weight of the cooked roasted celeriac can amount to 600g for 2 peeled raw celeriacs. The weight of the cooked roasted butternut squash can amount to 600g,or 700g – not quite sure how much Vegetable Oil was absorbed into the roasted celeriac and butternut squash,but I counted 2 tablespoons worth.The calories amount to about 1.000 calories.So can make a low calorie meal – soup is nice.