This fall I’ve been trying to get into a new habit.
In an effort to cook more meals at home, I’ve started making one big meal a week that I can have for lunches and a few dinners (that I can eat until I get sick of it, and then freeze it).
This means I’m using my slow cooker more, and making more soups.
So much soup.
My favorite so far has been this Butternut Squash, Celery Root and Apple Soup.
It’s a great way to get more hearty, seasonal vegetables into my routine.
- 1 butternut squash, peeled and cut into chunks
- 1 celery root (celeriac), peeled and cut into chunks
- 2 apples, peeled and cut into chunks (I used macoun apples).
- 4 carrots, peeled and thickly sliced
- 3 cups broth (chicken, vegetable or bone).
- 2 tsp cinnamon
- 2 tsp cumin
- 3 sprigs fresh rosemary
- Combine all of the veggies, broth and rosemary into a large soup pot. Add water until the veggies are just covered.
- Bring to a boil and then simmer until the vegetables are soft.
- Stir in the cinnamon and cumin.
- Use an immersion blender to blend the soup OR split into two batches and blend in a food processor or blender.