Roasted Kabocha Squash and Celery Root Soup Recipe

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Roasted Kabocha Squash and Celery Root Soup
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Ingredients
15
Count
Nutrition
519
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400°F Cut the Kabocha squash in half with a very sharp knife, scrape out the seeds and strings, and place the halves cut-side down on a lightly oiled non-stick baking sheet. Peel the turnips and cut them in wedges. Peel the celery root and cut it in 1” pieces. Toss the turnips and celery root with about half a tablespoon of the olive oil and a pinch of sea salt, and spread them on another baking sheet.
  2. Roast all the prepared vegetables in the hot oven for about 50 to 60 minutes, or until the squash gives easily when poked with a wooden spoon, and the turnips and celery root are tender and flecked with dark brown (note: I found the celery root/turnips were done faster, at about 30 minutes Check on them periodically.) When the squash is cool enough to handle, scoop it out of its shell.
  3. While those vegetables are roasting, cut the leeks in half lengthwise, wash them thoroughly and slice thinly, using only the white and very light green parts. Set aside. Chop the onion and sauté it gently in the remaining tablespoon of olive oil, with a dash of salt and the rosemary, until it is soft and golden brown.
  4. In a soup pot, combine the roasted squash, turnips, celery root, leeks and sautéed onions with 4 cups water and a teaspoon of salt. Simmer the vegetables, covered, about twenty minutes to let them get perfectly soft. Add two cups vegetable broth, two tablespoons fresh lemon juice, a pinch of hot paprika or cayenne and 3 tablespoons pure maple syrup.
  5. Allow the soup to cool somewhat, then puree it in a blender or in the pot with an immersion blender. Add a little more vegetable broth if the soup is too thick to pour easily from a ladle. Return the soup to a clean pot and bring it back to a simmer.
  6. In a small saucepan, melt the butter. Lower the heat and keep cooking the butter for a few minutes, stirring with a whisk, until it is a light golden brown. Stir the browned butter into the soup.
  7. Taste the soup, and correct the seasoning, whisking in more salt, lemon juice, or maple syrup as needed. This last step is essential, as Kabocha squashes can vary in sweetness, and lemons certainly vary in acidity. And as always, when working on the sweet-sour balance you reach that point where only a good pinch of salt will make it right.
  8. Drizzle a thin thread of olive oil on top of each serving of this soup, and then sprinkle it with a spoonful of toasted, chopped pecans.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 519.31 Kcal (2174 kJ)
Calories from fat 334.08 Kcal
% Daily Value*
Total Fat 37.12g 57%
Cholesterol 16.29mg 5%
Sodium 1466.45mg 61%
Potassium 476.86mg 10%
Total Carbs 41.65g 14%
Sugars 18.42g 74%
Dietary Fiber 7.7g 31%
Protein 7.89g 16%
Vitamin C 20.7mg 34%
Vitamin A 0.1mg 2%
Iron 2.4mg 13%
Calcium 78.4mg 8%
Amount Per 100 g
Calories 132.52 Kcal (555 kJ)
Calories from fat 85.25 Kcal
% Daily Value*
Total Fat 9.47g 57%
Cholesterol 4.16mg 5%
Sodium 374.21mg 61%
Potassium 121.69mg 10%
Total Carbs 10.63g 14%
Sugars 4.7g 74%
Dietary Fiber 1.97g 31%
Protein 2.01g 16%
Vitamin C 5.3mg 34%
Iron 0.6mg 13%
Calcium 20mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.7
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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