Autumn Soup Recipe

Prepare vegetables

Peel and dice the celery root, rutabaga, and butternut squash into roughly 3/4-inch pieces so they cook evenly. Dice the onion and mince the garlic. Pat the diced ham dry if very moist.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the butter and olive oil. When butter is melted and foaming, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and beginning to soften, about 5–7 minutes.

Add the diced celery root and rutabaga to the pot. Sauté for 6–8 minutes, stirring occasionally, until they begin to soften and take on a little color.

Stir in the diced butternut squash and minced garlic. Cook for 3–4 minutes to warm the squash and bloom the garlic, stirring so nothing browns excessively.

Add the thyme leaves and bay leaf, then pour in the chicken or vegetable stock. Add the 1 tsp salt and 1/2 tsp pepper. Bring the mixture to a simmer over medium-high heat, then reduce to medium-low so it maintains a gentle simmer. Partially cover and simmer until all roots are tender when pierced with a knife, about 20–25 minutes.

Remove and discard the bay leaf. Using an immersion blender, puree the soup to your desired texture: smooth and velvety or leaving a little texture. Alternatively, carefully transfer the soup in batches to a blender and puree, returning it to the pot. If the soup is too thick, add up to 1/2 cup more stock or water to reach your desired consistency.

Stir the diced ham into the pureed soup and return to a gentle simmer for 5 minutes to heat the ham through and allow flavors to meld.

Stir in the maple syrup. Taste and adjust seasoning with additional salt and pepper if needed. If you prefer a creamier, richer soup, stir in the heavy cream or half-and-half now and warm through for 1–2 minutes (do not boil once cream is added).

Toast the pepitas in a small dry skillet over medium heat, stirring frequently, until they begin to pop and turn fragrant (2–3 minutes). Remove from heat and toss with 1 tsp olive oil and 1/4 tsp fine sea salt.

Ladle the soup into bowls. Drizzle a little extra-virgin olive oil if desired, sprinkle the toasted pepitas and microgreens or chopped parsley over each bowl, and finish with a light grind of black pepper. Serve warm.