Make a vegetable stock:
2-3 large carrots
any other vegetable scraps
Simmer stock for 30 minutes. Strain out vegetable and add to there ingredients to the stock.
1 celeriac root, chopped roughly (or half a large one)
2 acorn squashes
1/2 yellow onion
1/4 t salt (optional) or 1 t white miso
1 t fresh dill
Roast Acorn Squashes whole in the oven for 45 minutes. Remove from oven and cut in half.
Saute the onions until translucent in olive oil. Add the celeriac root and saute in a covered saucepan