|2||tablespoons olive oil|
|1||small onion, finely sliced|
|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)|
1. In a large soup pot over medium heat, heat the oil. Add the onion, salt, and pepper. Cook, stirring often, for 8 minutes, or until softened. Stir in the squash, celery root, and rosemary. Cook, stirring often, for 10 minutes.
2. Add the stock and bring to a boil. Add water, if needed, to cover the vegetables. Lower the heat, cover the pan, and simmer for 20 minutes or until the vegetables are tender.
3. In a blender, puree the soup in batches until completely smooth. Return to the pot, taste for seasoning, and add more salt and pepper, if you like. Ladle into bowls and add a swirl of cream, if using. Adapted from “The French Market Cookbook”