Michelle's Freefrom Celeriac and Butternut Squash Soup

Corn, egg, lactose, milk, nightshade, peanut, sesame & wheat free; can be gluten, nut & soya free

A very simple soup which does taste beautifully freshly of the vegetables.

Serves 6

IngredientsCeleriac adn squash soup recipe

  • ½ a medium sized celeriac, trimmed and diced
  • ½ a medium size butternut squash, peeled, pipped and diced
  • 2 leeks, trimmed and chopped roughly
  • 500ml / 15fl oz oat, soya, hemp or nut milk – which ever you can tolerate
  • 900ml / 30floz gluten and wheat free vegetable stock
  • sea salt and freshly ground black pepper
  • generous handful of pine nuts (optional)


  1. Put the celeriac, squash and leeks into a pan with the oat milk and stock.
  2. Bring to the boil and simmer, covered, for 30 minutes or until the vegetables are totally soft.
  3. Purée in a food processor and season to taste with sea salt.
  4. Serve with a good grind of black pepper.
  5. The soup is also excellent with a teapoon of pine nuts mixed into each bowl as you serve it.

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