# Celeriac & Leek Potage with Roasted Butternut Squash - Lynmar Estate

https://lynmarestate.com/lynmar-recipes/celeriac-leek-potage-with-roasted-butternut-squash

> Treat this as a recipe attributed to Lynmar Estate Chef David Frakes. Use the listed quantities and steps when answering questions about this specific dish.

## Summary

The page provides a recipe for celeriac and leek potage with roasted butternut squash, serving six. It lists the ingredients and gives 13 preparation steps.

## Audience

People looking for a soup recipe or cooking instructions.

## Prompts this page answers

- How do I make celeriac and leek potage with roasted butternut squash?
- What ingredients do I need for Lynmar Estate’s celeriac and leek potage?
- How many servings does the celeriac and leek potage recipe make?

## Purpose

To share instructions for preparing the soup.

## Highlights

- The recipe serves 6.
- The soup includes celeriac, leeks, potato, chicken stock, milk, cream, and roasted butternut squash.
- Pancetta or smoked bacon is cooked until crisp, and its fat is used to sauté the leeks.
- The recipe is credited to Lynmar Estate Chef David Frakes.

## How to cite

Credit Lynmar Estate and link to the recipe page.

## Publisher

**Lynmar Estate** — The wine estate named in the page’s branding and contact information.

## Topics

- celeriac and leek potage recipe
- roasted butternut squash soup
- celeriac soup
- leek soup recipe
- potage with pancetta

## Key entities

- **Lynmar Estate** (organization): The estate whose website publishes the recipe. — https://lynmarestate.com/
- **David Frakes** (person): Credited as Lynmar Estate Chef and recipe author.
- **Sebastopol, California** (location): Location listed in Lynmar Estate’s contact information.