Step-by-Step Guide to Make Speedy Beetroot and butternut squash soup

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, beetroot and butternut squash soup. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Beetroot and butternut squash soup is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Beetroot and butternut squash soup is something which I’ve loved my entire life.

Prepare Beets With Sweet And Sour Flavors. Try This Simple Recipe At Home Today! Sprinkle in the nutmeg and cinnamon then add the butternut squash and vegetable stock. Allow the soup to cool a little then blend until smooth, add some extra stock if it's too thick.

To get started with this recipe, we must first prepare a few components. You can cook beetroot and butternut squash soup using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Beetroot and butternut squash soup:

1. Make ready 1 red onion finely chopped
2. Prepare 1 clove garlic finely chopped
3. Prepare 1 tbsp grated root ginger
4. Take 500 g candied beetroot cubed
5. Get 500 g butternut squash cubed
6. Prepare 1.3 litres vegetable stock
7. Make ready 90 g / half a bag of cooked chestnuts
8. Prepare Coconut or vegetable oil
9. Take Seasoning

The beetroot gave the soup an earthy flavour while the butternut squash helped to sweeten the dish. I ate this dish with my chickpea flour wraps. The soup could be made in advance of a meal and frozen. Once your squash is cooked, add this to the saucepan.

Instructions to make Beetroot and butternut squash soup:

1. Heat a tbsp oil in a large pot over a medium heat. Fry the onion until soft but don’t burn it, otherwise it will be bitter.
2. Add the chopped veg, garlic and ginger and fry for a few minutes.
3. Add the vegetable stock, bring to the boil, then turn down the heat and simmer for 30 minutes. Then add the chestnuts and simmer for another 15 minutes, until the vegetables are soft.
4. Remove from the heat, blitz until smooth with a stick blender, season with a little salt and pepper and enjoy.

The soup could be made in advance of a meal and frozen. Once your squash is cooked, add this to the saucepan. When the beetroot is cooked, chop into small pieces and add to the saucepan along with squash. Stir well then add a pinch of chilli flakes, salt and pepper then pour in the stock. Spread the squash out on a rimmed baking sheet and drizzle with oil.

So that’s going to wrap this up for this special food beetroot and butternut squash soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!