Silky Squash and Celery Root Soup

1. 1

   Heat the oil in a large heavy saucepan.

2. 2

   Add the onion and cook over moderately low heat until golden brown.

3. 3

   Add the squash, celery root and shallots and cook until lightly browned around the edges, about 5 minutes.

4. 4

   Add the Vegetable Stock, nutmeg and a generous pinch each of salt and pepper.

5. 5

   Bring to a boil.

6. 6

   Reduce the heat to moderately low, cover partially and cook until the vegetables are tender, about 30 minutes.

7. 7

   Working in batches, puree the soup in a blender or food processor.

8. 8

   Season with salt and pepper and serve hot.

No nutritional information available.

No additional tips available.