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The Boston Globe

Food & dining

Recipe for butternut and celeriac soup

Serves 4

2 tablespoons olive oil
1 small onion, finely sliced
2 teaspoons salt
Black pepper, to taste
1 medium butternut squash (about 2½ pounds), peeled and cubed
1 small celery root, peeled and cubed
2 teaspoons chopped dried rosemary
4 cups vegetable stock
½ cup heavy cream (optional, for garnish)

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