Ingredients
- 1 tablespoon canola oil
- 1 medium onion, finely chopped
- 2 pounds Kabocha squash--peeled, seeded and cut into 1-inch cubes
- 1 celery root (about 1 pound), peeled and cut into1-inch cubes
- 2 shallots, minced
- 4 cups Spa Vegetable Stock
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground pepper
Description
Food & Wine
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