Squash Celery Root Soup Recipe

Ingredients

5 cups peeled, cubed butternut squash (1 1/2 pounds)

3/4 cup peeled, cubed celery root (4 ounces)

1 medium onion, quartered

1 tablespoon extra-virgin olive oil

1 1/4 teaspoons fennel seeds

Coarse salt and freshly ground pepper

1/4 cup dry white wine

1 quart homemade or low-sodium store-bought chicken stock

Preparation

Preheat oven to 400 degrees. Put squash, celery root, onion, oil, and 1/4 teaspoon fennel seeds on a rimmed baking sheet. Season with salt and pepper; toss. Spread mixture out in a single layer. Roast, tossing occasionally, until vegetables are soft and golden brown, about 50 minutes.

Transfer mixture to a medium saucepan. Add wine and stock; bring to a boil. Reduce heat to medium-low; simmer, covered, 30 minutes. Remove from heat; uncover. Let cool 10 minutes.

Puree in a blender (never filling more than halfway). Pass through a sieve into a bowl; discard solids. Return puree to saucepan. Reheat over medium heat. Season with salt and pepper, if necessary.

Toast remaining teaspoon fennel seeds in a dry, small skillet over medium-low heat until fragrant and pale golden brown, 2 to 3 minutes. Let cool. Garnish each serving of soup with fennel seeds.