These soups all start with the same main ingredient: roasted winter squash. Any winter squash—butternut, acorn, delicata, and others—will work, but I find butternut is best because it’s easier to peel and has more meat in it. One large winter squash is enough for a quart of soup.

            Preheat the oven to 375 degrees.

To make roasting easier, I prick it all over and microwave it first—five minutes on High, turn it over, three more minutes-and then let it cool. By then, it’s soft enough to cut in half easily. Then I scoop out the seeds (and save some to roast later), peel it and cut it into cubes (roughly 1-inch) and lay the cubes on a cookie sheet. I sprinkle with about ½ teaspoon of salt and drizzle with about 1 tablespoon of olive oil. Then I put the cookie sheet in the preheated oven and roast for about 25 minutes total; after about 15 minutes, toss again.

While the squash is roasting, I dice a small onion and saute in about a tablespoon ol olive oil.



  • 3 cups of roasted squash cube (or whatever your squash has yielded)
  • ½ cup sauteed onion
  • 1 cup vegetable stock or water
  • ¾ cup canned coconut milk, unsweetened
  • Juice of 1 large lime (if it’s an organic lime, use about a teaspoon of lime zest also)
  • 1 tablespoon grated or sliced fresh ginger (I used pickled ginger)
  • ¼ cut roughly chopped cilantro
  • Salt and cayenne pepper or hot sauce to taste
  • Optional: chunks of shrimp &/or chicken &/or tofu

Put all the ingredients except the chicken/shrimp/tofu into a large food processor. Whirl until smooth. Taste and adjust seasonings; add shrimp/chicken/tofu if using. Serve hot, cold, or at room temperature.


  • 3 cups of roasted squash cube (or whatever your squash has yielded)
  • ½ cup sauteed onion
  • 1 large apple, peeled and chopped
  • ¾ cup apple juice or cider
  • ½ cup vegetable stock or water
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • 3 tablespoons grated or sliced fresh ginger (I used pickled ginger)
  • Salt and cayenne pepper or hot sauce to taste

Put all the ingredients into a large food processor. Whirl until smooth. Taste and adjust seasonings. Serve hot, cold, or at room temperature.


  • 3 cups of roasted squash cube (or whatever your squash has yielded)
  • ½ cup sauteed onion
  • ½ cup vegetable stock or water
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ cup chili powder, more or less to taste
  • Salt and hot sauce to taste
  • 1 15-ounce can black beans (or other beans)
  • ½ cup sour cream & or ½ cup grated cheddar cheese

Put all the ingredients except the beans and cream/cheese into a large food processor. Whirl until smooth. Taste and adjust seasonings. Add the beans and stir. Best served hot. Divide into bowls and add cheese and cream if using


I’ve been waiting anxiously for the celeriac to arrive. I have two main uses for this ugly but delicious vegetable: I add it to chicken soup, which makes it much better every time; and I make celeriac remoulade, one of my favorite winter salads. David Lebovitz’s Celeriac Remoulade, below, includes good instructions for preparing celeriac.

I’ve included a few other celeriac recipes—in case we get enough so that I don’t use it all on celeriac remoulade. You’ll find general info about celery root here:

And a batch of recipes here:

Have You Tried Celeriac Yet? Here are Our 10 Best Recipes


About six servings

Celery root is pretty easy to prepare, but does discolor a bit once sliced open and grated. So make the dressing before slicing and grating the celery root, for best results. I like mine really mustardy, so I use a fairly large amount. If you’re unsure, start with less; you can add more, to taste, when the salad is finished.

To peel celery root, lop off the root and opposite end with a chef’s knife. Then stand the round root on a flat end then take the knife and cut downward, working around the outside, to slice off the tough skin. In the states, celery root are often smaller, and have more complicated roots, and you’ll need to cut a bit deeper to remove them.

  • 1/2 cup mayonnaise, homemade or store-bought
  • 1 tablespoon Dijon mustard (more or less to taste)
  • 1/2 teaspoon of sea salt, plus more, to taste
  • 1 tablespoons freshly squeezed lemon juice
  • freshly ground black pepper
  • 1 pound celery root

1. Mix together the mayonnaise, mustard, salt, lemon juice, and a few grinds of black pepper.

2. Peel the celery root and grate it coarsely.

3. Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.

Note: If the salad is too thick, you can add a few spoonfuls of whole or low-fat milk to thin it out.

Storage: The salad will keep for one to two days in the refrigerator.


The French can buy this classic winter salad from any corner shop, whereas we probably have to make it ourselves. It is the best use of the knobbly, ivory-coloured root yet devised.


Peel then shred a medium-sized (1 pound) celeriac. The shreds should not be too fine, nor should they be thicker than a matchstick. Toss them immediately in the juice of half a lemon. Mix together 4 heaped tbsp of good mayonnaise, 2 tbsp of smooth Dijon mustard, 2 tbsp of heavy cream or crème fraîche and 2 tbsp of chopped parsley. Season with salt and black pepper, then fold into the shredded celeriac. Set aside for 30 minutes then serve with thin slices of ham.


Toss the shredded roots quickly in lemon juice to stop them discolouring and to tenderise them. The dressing should be just thick enough to cling to the roots – in other words creamy without being soupy. Thin the sauce down with lemon juice if it gets too thick. Cream or crème fraîche sounds extravagant, but is essential if the salad is to be more than just roots in mayo. Don’t attempt to keep it overnight. It will become soft and claggy as the celeriac soaks up the dressing. Chop the parsley finely – this is not the time for roughly chopped.


Beetroot remoulade has a more vibrant colour and a mixture of celeriac and beets is good, but should be lightly mixed so as not to turn the dressing raspberry pink. Poppy seeds, sunflower seeds and pumpkin seeds make unorthodox but welcome additions, as do chopped toasted walnuts. A lighter dressing can be made using fromage frais instead of crème fraîche.


  • 3/4 lb russet potato, peeled, cut into 2-inch pieces
  • 1 1/4 lbs celery root, peeled, cut into 1-inch pieces
  • 1 medium onion, peeled, chopped
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brandy (optional)
  • 1/4 cup sour cream (use lite if you wish)
  • 1 tablespoon fresh dill, chopped (or use another fresh herb)
  • salt & pepper

Place the potatoes, celery root, onion & vinegar in a saucepan, cover with water, bring to a boil and simmer until the vegetable are cooked and tender. (apprx.25 minutes).

Drain the veggies, stir in the brandy, mash the vegetables. Leave them slightly chunky.

Stir in the sour cream & dill. Season with salt & pepper.


I love raw celeriac in a salad. Its flavour, both earthy and sweet, balances piquant, sharp or bitter ingredients beautifully. Serves four.

  • 3 oz. cashew nuts
  • 2 tbsp olive oil
  • ½ tsp English mustard
  • 2 tsp cider vinegar
  • Sea salt and freshly ground black pepper
  • 12 oz. celeriac
  • 1 head chicory
  • 1 large orange

Put the nuts in a dry frying pan, toss over a medium heat for a few minutes until lightly toasted, then set aside to cool.

Combine the olive oil, mustard and vinegar with some salt and pepper, and tip into a mixing bowl. Peel the celeriac and cut it into matchsticks. Toss the julienned root immediately in the dressing to stop it from browning. Trim the chicory and separate the leaves, then add to the celeriac in the bowl. Spread the dressed celeriac and chicory on a plate.

Cut a slice off the base of the orange and stand it on a board. Use a sharp knife to cut through the peel and pith of the orange, slicing it away completely, in sections. Working over the plate of celeriac so any juice that escapes will fall on to it, cut out the individual orange segments, letting them drop on to the salad as you go. Squeeze any juice out of the remaining orange membrane over the salad. Add some more salt and pepper to taste, scatter over the cashews and serve.


FROM HELENE:  I just made a great soup with the celeriac and potatoes we just got!

Hopefully it’s useful! Tastes delish!


  • 2-3 medium leeks, chopped
  • 1 sweet/vidalia onion, chopped
  • 1 medium bulb of celeriac, peeled and diced into 1/4 in cubes
  • 1 tbsp olive oil
  • 8 tbsp butter, cut into 1 tbsp pieces
  • 3 medium potatoes or 6-8 small potatoes, peeled & cut into chunks
  • 6 cups chicken stock
  • 4 sage leaves
  • salt & pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika (don’t add too much!)
  • 1/2 cup heavy cream or half and half


1. Prep all ingredients.

2. Heat 1 tbsp of olive oil and 4 tbsp butter in a dutch oven/soup pot over medium heat.  Add celeriac, onions and leeks and sauté until the vegetables are soft and onion is translucent, about 5-10 minutes.

3. Add potatoes, chicken stock, sages and spices and bring to a boil.  Turn heat slightly down and simmer until potatoes can be easily pierced with a fork, about 20-25 minutes.

4. Turn off heat, let soup cool slightly and blend with a hand blender until smooth (alternatively transfer to a blender).  Return blended soup to the pot, add cream, rest of the butter and adjust season.  Simmer over low heat for another 10 minutes, garnish with chives, sour cream and olive oil, and serve hot.