I really was hoping for a green holiday, but by green, I didn’t mean greenery. I am not going to lie; I was slightly nervous there would be no snow, but yesterday mother nature answered by blanketing the ground with snow.
After the snowfall, colder temperatures arrived which means I needed some healthy foods to warm me up. I looked through my CSA basket to find celery root and potatoes- I thought were potatoes anyways. I was slightly disappointed when I took a better look and realized they were beets and not purple potatoes. Therefore, I improvised and made a yummy celery root, carrot and squash soup.
- 1 butternut squash
- 1 celery root
- 5 carrots
- 1 cup of cooked quinoa (about 1/2cup uncooked)
- Fresh chopped cilantro to taste (I am sure fresh basil or parsley would taste good as well)
What to do
- Cut the butternut squash in half and roast in the oven at 375 degrees until the squash is nice and soft when poked with a fork. (Probably about 45 minutes.
- While the butternut squash is roasting, peel and cut up the celery root and carrots into cubes. Place in a pot and boil until soft.
- Place two cups of water into another sauce pan and boil. Once boiled, place 1 cup of quinoa in the pot. Lower the heat to simmer and leave until the quinoa is fluffy.
- Once all the ingredients are ready, blend the carrots and celery root until smooth in a blender or food processor. Once smooth, pour into a large boil.
- Place the butternut squash in the blender or food processor and blend until smooth. Slowly add some quinoa and blend all together.
- Add the cilantro or spice of choice with the garlic. Continue to blend until creamy.
- Pour the quinoa and butternut squash mixture into the bowl with the carrots and celery root. Mix it all together with a spoon.
Now, the yummy soup is ready to be gobbled down. I had this for dinner last night and will be enjoying it for lunch today.
I am sure this would taste delicious with a nice piece of sprouted bread.
Enjoy the yumminess in a bowl and the holiday season!
recipe, soup, Squash, vegan