Celery Root, Fennel,and Leek Chowder Baked in Winter Squash

4 tablespoons (2 ounces) unsalted butter
2 leeks, white part only, halved lengthwise, cleaned and julienned
1 fennel bulb, fronds removed, chopped and reserved/bulb quartered and trimmed
4 cups vegetable stock, plus extra as needed
1/4 cup light cream
1 teaspoon chopped fresh thyme
1/4 teaspoon liquid smoke
Kosher salt and freshly ground black pepper
1 celery root (about 1 pound), peeled and diced
4 (2- to 3- pound) kabocha or acorn squash, cut in half horizontally

Heat the oven to 350°F.  Line a baking sheet with aluminum foil and set aside.

Heat 3 tablespoons of the butter in a large stockpot over medium heat.  Add the leeks and fennel and sauté until the leeks are translucent and tender, about 8 minutes.  Whisk in the stock and bring to a boil.  Reduce the heat to medium-low and simmer for 10 minutes.  Remove from the heat and let cool slightly.  Working in batches, purée half of the soup in a blender or food processor until smooth.  Return the purée to the stockpot with the remaining soup and stir in the cream, thyme, and liquid smoke.  Season with salt and pepper to taste.  If the soup is too thick, thin with additional vegetable stock.

Meanwhile, heat the remaining tablespoon of butter in a medium skillet over medium heat.  Add the celery root and sauté, stirring often, until light golden brown, about 8 minutes

Scrape the seeds and pulp from the squash halves with a melon baller or spoon.  Sprinkle the inside of each squash bowl with salt and pepper and arrange them on the prepared baking sheet.  Divide the celery root among the squash bowls and ladle the soup evenly into each bowl.  Bake until the squash is tender when tested with a fork, 60 to 65 minutes.  Garnish with the reserved chopped fennel fronds and serve.  

Serves 8.


From The Vermont Farm Table Cookbook by Tracey Medeiros