Acorn Squash and Celeriac Soup for Fall

Name: Acorn Squash and Celeriac Soup for Fall
Ingredients: 2 large acorn squashes; 3 tablespoons filtered water; 2 tablespoons unsalted butter, organic (use coconut oil for vegan); 1 large celery root, peeled, cut into 1/2" cubes - about 4 cups; 1 cup leeks, whites and light greens, cleaned, 1/2" slice; 1 tablespoon minced garlic, or finely grated; 1/2 teaspoon smoked paprika; 2 teaspoons raw honey; 1/8 cayenne pepper, or to taste; 1 cup pineapple juice (I used Trader Joe's, not from concentrate); 6 cups vegetable broth* (can use chicken broth if desired); 2 tablespoons coconut creme (such as Trader Joe's organic); 1/8 teaspoon cinnamon; 1 fresh hatch chile, or jalapeño (see below how to blacken)

azestforlife.com

Discover a comforting Creamy & Chunky Soup with a coconut cream swirl and hatch chiles, made with acorn squash and celery root for a unique twist. Perfect any day or for special occasions!

View full recipe on azestforlife.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at azestforlife.com.

Share this recipe:

Cooking tools: