Curried Butternut Squash And Celeriac Soup With Leek And Crispy Bacon Topping

• For the soup:
• 1.4 pounds butternut squash, peeled and cut into chunks
• 1 celeriac, peeled and cut into chunks
• 1 garlic clove
• 1 shallot, peeled and sliced
• 3-4 tablespoons extravergine olive oil
• 1 teaspoon coriander seeds
• 2 teaspoons curry powder
• 400 milliliters vegetable stock
• salt and pepper to taste
• For the leek and bacon topping:
• 4.5 ounces bacon, diced
• 1 leek, sliced
• 1 tablespoon extravergine olive oil

1. In a large frying pan fry shallot, garlic and coriander seeds in the extravergine olive oil for about 1-2 minutes till shallot is golden. Remove garlic.
2. Toss celeriac and squash in the pan and cook covered for about 10 minutes. Pour in vegetable stock and cook for 20 minutes till vegetables are tender. Stir in curry, and salt and pepper to taste. Blend the vegetables with a stick blender till you have a smooth puree. Serve into soup bowls.
3. In the meantime you have prepared the leek and bacon topping. Fry the bacon in a frying pan till crispy and golden. Set aside. In another frying pan heat oil and cook the leek covered for about 15 minutes till it's tender. Sprinkle leek and bacon on top of the soup and serve.

butternut squash, celeriac, garlic, shallot, extravergine olive oil, coriander seeds, curry powder, vegetable stock, salt, bacon topping, bacon, extravergine olive oil

Taken from food52.com/recipes/7829-curried-butternut-squash-and-celeriac-soup-with-leek-and-crispy-bacon-topping (may not work)