Turkey-Butternut Squash Soup With Celery Root
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 1 medium celery root (also called celeriac; about 1 pound), peeled and cut into cubes (about 2 cups)
  • 1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed, and cut into cubes (about 8 cups)
  • 1 clove garlic, roughly chopped
  • Water for cooking squash
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • 1 tablespoon chopped fresh parsley or 1/2 tablespoon dried parsley
  • 1/2 tablespoon chopped fresh chives or green onion or 1 teaspoon dried chives
  • 2 teaspoons fines herbs (optional)
  • Chicken broth or additional water, to thin soup
  • 2 to 3 cups cubed, chopped or shredded turkey
Instructions
  1. Place cubed celery root and chopped garlic in a large soup pot. Add water to cover the cubes. Bring water to a boil over medium high heat. Cover and lower heat just to boiling. Cook 20 minutes. Add squash cubes and cook another 15 to 20 minutes or until squash cubes are soft when pierced with a fork.
  2. Remove from heat and add oil, salt, parsley, chives or green onion, and optional fines herbs.
  3. Process the mixture until it’s smooth and creamy. Use a regular blender (working in batches) or an immersion blender. Add chicken broth or water, 1/2 cup at a time, until desired consistency is reached. If you used a regular blender, place soup back in pot.
  4. Stir in turkey and heat through. Serve hot, or freeze and reheat later.
Nutrition Information
Calories: 395; Fat: 17g; Saturated fat: 3g; Carbohydrates: 36g; Sugar: 9g; Sodium: 549mg; Fiber: 11g; Protein: 28g; Cholesterol: 66mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2013/12/04/turkey-butternut-squash-soup-with-celery-root/