Celeriac & Leek Potage with Roasted Butternut Squash

Serves: 6

Recipe by Lynmar Estate Chef David Frakes

Ingredients

Instructions

  1. Preheat oven to 400 degrees.
  2. Place aluminum sheet pan on center rack and heat for 15 minutes.
  3. Toss butternut squash in a large bowl with olive oil and salt and pepper.
  4. Place butternut squash onto preheated pan and roast for 20-30 minutes, or until softened. Remove and reserve.
  5. Preheat a medium-sized soup pot and cook pancetta until crisp.
  6. Remove pancetta from pan and reserve, saving the fat.
  7. Sauté leeks in bacon fat until softened, about 5 minutes.
  8. Add celeriac, potato and chicken stock and bring to a gentle boil.
  9. Reduce heat, cover and simmer until celeriac and potato are cooked.
  10. Combine butter with flour and knead to a paste.
  11. Slowly whisk milk and butter & flour mixture into the soup. Cook for about 2-3 minutes.
  12. Add cream, chives, pancetta and butternut squash.
  13. Season and serve immediately.

Suggested Wine Pairing: Old Vines Chardonnay