Thanksgiving Squash and Celeriac Soup with Harissa - A Zest for Life

Ingredients

• 2 tablespoons unsalted butter, organic
• 4 pounds kabocha squash, (about 2 large)
• 4 cups celeriac, (celery root), peeled, cut into 1/2" cubes
• 1 ½ cups leeks, whites only, cleaned, cut into 1/2" slices
• 4 medium garlic cloves, peeled and coarsely chopped (about 1 tablespoon)
• 1 teaspoon cinnamon
• 1 teaspoon smoked paprika
• ¼ teaspoon ground cloves
• ¼ teaspoon cayenne pepper
• 8 cups chicken broth, or vegetable broth, preferably homemade
• 1 cinnamon stick
• 1 ½ teaspoon sea salt, or to taste (depends on the saltiness of your broth)
• 1 recipe harissa sauce (see link)
• 10 springs celery leaves, from the tender inside stalks