Creamy, Creamless Butternut Squash and Celery Root Soup

There is no need for cream to make a creamy soup. Fresh butternut squash soup and celery root aka celeriac makes a delicious Fall or Winter soup.

Last week, I was determined to stock my freezer with some healthy soup for the cold nights to come. I was already eyeing celery root, also known as celeriac. We had a marvelous celery root soup on a cruise this summer. I bought a large celery root at the store. When I got home, I started to make the soup, and thought that I probably should have bought two. This was going to make a very small batch of soup. Oops! A quick look in the refrigerator (Score!), uncovered a half of a butternut squash. Oh yes, that would work nicely. The veggies went into the pot, and I started working on the next batch of soup.

After pureeing this soup, I saw what a lovely color it had turned. A little taste and I was swooning over the simple but delicious flavor. When my little guinea pig came home from school, I tried the soup on her. I got the thumbs up, and a request for a bowl of soup right now. Winner, winner, soup dinner. I love when my little one likes something healthy I made.

Luckily I have some friends that like to be taste testers for me, too. It was my turn to hold ladies night, so I served both of the soups I had made. (So much for stocking my freezer)There were lots of yums and happy slurps of soup. One friend told me this was going onto her Thanksgiving menu. She already serves my Kale, Apple & Pistacio Salad at Thanksgiving. We discussed whether the soup needed some fun toppings but it is so good, it can stand on its own. If you want to add a little sprinkle of cheese or my personal favorite, croutons, go for it. If you don’t, you will still have a hearty, satisfying soup. Needless to say, the soups never made it into the freezer. Much to my chagrin, my freezer is still bare of soup. The soups were greatly enjoyed, though. I’ll have to make another batch, and hopefully this one will make it to the freezer before it is devoured.

What is your favorite soup to keep in your freezer? Be sure to come back Tuesday for a fun, healthy dinner, Sloppy Joes, known as Messy Joes in my house.

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 cups

Serving Size: 1 1/2 cups

Calories per serving: 161

Fat per serving: 3g/Carbs 30g/Fiber 4g/Protein 7g

Ingredients

• 2 tsp. oil
• ¾ cup chopped onion
• 2 garlic cloves, minced
• 2 ½ cups chopped celery root (celeriac)
• 3 cups peeled and chopped butternut squash
• 1 ½ tsp. kosher salt
• 1/8 tsp. fresh ground black pepper
• 3 cups low-sodium chicken or vegetable broth
• 2 cups water
• 6 oz. low fat evaporated milk

Instructions

1. In a Dutch oven over medium heat, warm oil.
2. Add onions and garlic and sauté until tender, about 5 minutes.
3. Add celery root, butternut squash, salt and pepper. Stir well.
4. Add chicken broth and water. Bring to a boil and reduce to a simmer. Simmer for about 20 minutes, until vegetables are fork tender.
5. Remove the cap from the lid of the blender. Fill blender half full of hot soup. Cover with a folded towel. Puree then pour into a large bowl.
6. Repeat with remaining soup.
7. Pour back into the Dutch oven and stir in evaporated milk. Add more salt and pepper, if needed.
8. Warm soup and serve.

But wait, there’s more. Check out these deliciously, healthy soup recipes:

Chicken and Vegetable Soup with Rice