Say it with me: there ain’t no place like home, homeslices!
After some narrowly avoided travel tumultuousness (somehow I snagged the only non-full flight out of Milwaukee before a blizzard hit, unscathed except for some softcore TSA groping), I am back home in Massachusetts in the land of rotaries, packies, and people who think Philadelphia is the midwest. For those of you traveling over the next few days, please do so as safely as possible!
Now that I’m settled back in Boston I can drop that a bunch of supah exciting blog news will be rolling out this week. Numero uno: new camera! This means I’ll be posting recipes galore as I hone some photography skillz. The much bigger and better part of my news will be coming tomorrow or Tuesday!
In the mean time, here’s a great wintery recipe for a soup that’ll warm you inside and out. My amazing momma made it for me and it’s delicious and sneakily healthy. Perfect with crackers or a hunk of bread!
Butternut Celeriac & Rosemary soup
Adapted from The Boston Globe
- 2 Tablespoons olive or coconut oil
- 1 onion, sliced
- 1 medium butternut squash, peeled and cubed
- 1 small celery root, peeled and cubed
- 2 teaspoons dried rosemary, chopped
- 4 cups vegetable stock
- 1-2 bay leaves
- 2 teaspoons salt
- 1 teaspoon cracked black pepper
- 1/4 cup full fat coconut milk (optional)
1. Heat a large pot over medium heat and pour in the olive/coconut oil. Add the onion, salt, and pepper and cook for 8-10 minutes (or until soft), stirring constantly. Add the squash, celery root, and chopped rosemary. Cook for 10-12 minutes.
2. Add the vegetable stock and bay leaf and bring the pot to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes, or until all the veggies are tender.
3. In a blender or with an immersion blender, puree the soup until completely smooth (you may need to do it in batches). Pour the pureed soup back into the large pot and add additional salt or pepper as needed. Pour in the coconut milk if using and stir to incorporate.