Squash and Celeriac Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 108.8
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,602.1 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 5.7 g
  • Protein: 2.5 g

View full nutritional breakdown of Squash and Celeriac Soup calories by ingredient
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The original recipe came from the Boston Globe. I've adapted it to use less oil. The original recipe came from the Boston Globe. I've adapted it to use less oil.
Number of Servings: 4


    2.5 cups raw cubed butternut squash (1 medium)
    1.5 cups raw celeriac (1 smallish medium)
    1 smallish onion, chopped
    4 cups vegetable broth
    cooking spray
    2 tsp rosemary
    salt and pepper to taste


Some people like to add a bit of vegan cream, or cream, or vegan yogurt to make it smoother and "creamier" but I prefer it without.


Saute chopped onion in the cooking spray until translucent. Add the broth, squash and celeriac. Simmer until the root vegetables are quite soft and tender. Add the rosemary.

Using an infusion blender, blend until the mixture is pureed. (Or you can run it through a blender.)

Season with salt and pepper to taste.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user NOIRE3.

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