Butternut Squash, Celeriac, Parsnip & Apple Soup Recipe
You will need:
- 1 ½ cups leeks, halved & thinly sliced
- 3 spoons unsalted butter
- 4 ½ cups butternut squash, peeled, seeded and chopped
- 1 cup celeriac, peeled and chopped
- ½-1 cup parsnips, peeled and chopped
- 4 cups homemade chicken stock
- 2 sprigs thyme
- 1 teaspoon sea salt
- 2 medium apples, peeled, seeded & chopped [I used a red & green variety]
How to cook it:
Start by saute-ing the leeks in butter on medium-low heat until tender and translucent. Add the squash, celeriac, parsnip, stock, thyme and salt and cook until nearly tender. Add the apple last and continue to cook until everything is tender enough to puree. Finish by putting all in a blender, then serve the cream soup warm.
