Vegan-Connections_Nov18_V3

14 15
Roasted Squash
& Celeriac Soup
Laurianne’s recipe
One of the best things about autumn is the abundance of squash everywhere (and also persimmons,
but that is not helpful for this recipe!). If you do not know what to do with the flesh scooped out of your
Halloween pumpkin, then look no further - just make this incredibly tasty and warming soup! You can use
any type of squashes for this soup; I used a small pumpkin and half of a spaghetti squash but a butternut
squash would have been great too (and easier to find). Served with a warm and crusty slice of bread, and
topped with vegan butter, you could nearly forget about those dreary winter months coming up… nearly!
Ingredients
• 1 small pumpkin
• ½ squash of your choice
• ½ medium celeriac
• Olive oil
Method
1. Pre-heat the oven to 180C.
2. Cut the pumpkin and squash in half. Scoop out the seeds.
3. Drizzle the 3 halves you are using with olive oil and season with salt and
pepper. Place the halves side down (the hard skin up) on baking tray.
• 1 tsp mustard seeds (optional)
• 2 tsp cumin seeds (optional)
• Salt & Pepper
• 1 red onion, roughly sliced
• 3 garlic cloves, crushed
4. Cut the celeriac in half then roughly cut the half you are using into rectangles.
Drizzle with olive oil and season with salt and pepper.
5. Add the celeriac to the baking tray with the squash and pumpkin. If your
baking tray is too small, use a second one for the celeriac. Roast until
tender – this should take around 45-50 mins.
6. Once the squash, pumpkin and celeriac are tender, remove from the oven
and let them cool down.
• 1 tbsp vegan bouillon powder
• 1 litre of water
7. Using a large saucepan, cook the onion, garlic and the mustard and
cumin seeds with some olive oil until tender and slightly caramelised. Once
ready, add in the celeriac and the flesh from the pumpkin and squash.
• 4 tbsp pumpkin seeds
• 100g kale, roughly chopped
8. Add the bouillon powder and pour the water into the saucepan. Bring
to the boil and then reduce the heat to a slow simmer for about 20 mins.
Following this, whizz the mixture with a stick blender until smooth.
• Nutritional yeast (optional)
9. While the soup is simmering, put the pumpkin seeds in a dry pan and toast
for about 5 mins (keep an eye on them as they could burn quickly – you
just want them to be a little brown). Once the seeds are slightly brown,
add a bit of olive oil and the kale. Sprinkle nutritional yeast on top of kale
Vegan Connections
Food
Food
Vegan Connections