Roasted Kabocha Squash And Celery Root Soup With Maple Syrup And Brown Butter

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Los Angeles Times

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Ingredients

1 (2 1/2 pound) kabocha squash

3/4 pound turnips, about 3 medium-sized turnips

3/4 pound celery root, about 1 medium-sized celery root

1 1/2 tablespoons olive oil, divided, plus extra for drizzling over each serving (optional)

Sea salt

2 leeks

1 onion

A few rosemary leaves

2 to 3 cups light vegetable broth

2 to 3 tablespoons fresh lemon juice or to taste

Hot paprika or cayenne pepper

3 tablespoons pure maple syrup, plus more to taste

3 tablespoons unsalted butter

3/4 cup chopped pecans, lightly toasted

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