Celeriac & Celebration Squash Soup with Ginger

Celeriac & Celebration Squash Soup with Ginger

For extra richness, stir in a splash of cream or coconut milk before serving. This soup also freezes beautifully, making it perfect for batch cooking.

1 celeriac, peeled and cut into cubes
1 Celebration squash, peeled, deseeded, and cubed
1 large onion, chopped
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 litre vegetable stock
2 tbsp olive oil
Salt and black pepper, to taste
Fresh chervil, to garnish

Preheat the oven to 200°C. Toss the celeriac and squash cubes in 1 tbsp olive oil, a pinch of salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, until golden and tender.

Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the onion and sauté for 5–7 minutes until soft and translucent. Add the garlic and ginger and cook for another minute until fragrant. Add the roasted celeriac and squash to the pot, then pour in the vegetable stock. Bring to a simmer and cook for 10–15 minutes to let the flavours meld.

Use a hand blender (or transfer in batches to a blender) to puree until smooth. Adjust seasoning with salt and pepper as needed. Serve hot, drizzled with a little olive oil and sprinkled with fresh chervil.