Celery Root and Butternut Squash Soup

From One United Harvest


3 TBSP butter                                                  1 cup chopped tomato

1 onion, chopped                                              2 to 4 cups stock

1 apple, peeled and chopped                            1 celeriac, peeled and chopped

½ cup lentils, fully cooked                                 salt to taste

1 clove garlic                                                    4 fresh sage leaves, minced

1 sprig thyme                                                    1 quart pureed Butternut Squash


*Optional:  roasted red peppers, capers, or 1 TBSP maple syrup.


Sauté onions, apple, celeriac, garlic, sage, and thyme in butter.  Puree this mixture and combine with pureed squash.  Combine the squash mixture with the tomatoes, stock, lentils, and salt and heat on medium heat. 

Serves 6 to 8.