This delicious fall soup serves 4 people.
2 cups of Red Kuri squash (seeds removed, no need to remove skin, cubed)
2 cups vegetable or chicken stock
1 onion (chopped)
1 cup chopped celery root (also called celeriac)
1 leek, chopped
Salt and pepper to taste
Roast the cubed Red Kuri squash in a 500Foven for about ½ hour (turn after 15 minutes). While the squash is roasting, sauté the onions, celery root, and dill in a large pot until the vegetables are soft. Add the stock, and let it simmer until the squash has finished roasting in the oven. Then add the squash into the pot of soup and mash it all together with a potato masher. You can also blend the soup if you prefer a smoother texture. Add more water if needed. Add salt and pepper to taste.