Silky Squash and Celery Root Soup

(recipe from Food & Wine magazine)

1 Tbsp. olive oil
1 medium onion, finely chopped
2 lbs. Kabocha squash, peeled, seeded and cut into 1-inch cubes
1 celery root (about 1 lb.), peeled and cut into 1-inch cubes
2 shallots, minced
4 cups vegetable broth
1/4 tsp. freshly grated nutmeg (I used dried, doubled)
Salt and freshly ground pepper

Heat the oil in a large heavy saucepan.  Add the onion and cook over moderately low heat until golden brown.  Add the squash, celery root, and shallots and cook until lightly browned around the edges, about 5 minutes.  Add the vegetable broth, nutmeg, and a generous pinch each of salt and pepper.  Bring to a boil.  Reduce the heat to moderately low, cover partially, and cook until the vegetables are tender, about 30 minutes.

Working in batches, puree the soup in a blender or food processor.  Season with salt and pepper and serve hot. 

(Because, for winter in Maine, you can never have too many easy winter squash soup recipes!  A typical blended squash soup, but I liked the addition of celery root for a change.  Creamy and quite hearty.)