Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, (vegan) beetroot and butternut squash soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Scoop out the squash and place into soup, and cut apple into small slices and place in soup as well. 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. The beets add even more vitamins and antioxidants than regular ol' butternut squash soup, so that's a good reason to add them to this soup.
(Vegan) Beetroot and Butternut Squash Soup is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. (Vegan) Beetroot and Butternut Squash Soup is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook (vegan) beetroot and butternut squash soup using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make (Vegan) Beetroot and Butternut Squash Soup:
- Take 1 beetroot
- Make ready 1/2 butternut squash
- Prepare 800 ml vegetable stock
- Prepare 1 large onion
- Get 2 celery sticks
- Take 1 garlic bulb
- Get Coconut cream (optional)
I ate this dish with my chickpea flour wraps. The soup could be made in advance of a meal and frozen. Chop the squash and leeks then heat the coconut oil in a large pot. Add the leeks and cook until soft.
Instructions to make (Vegan) Beetroot and Butternut Squash Soup:
- Preheat the oven to 180°. Coat a beetroot in oil, salt and pepper, then wrap up in foil and place on an oven tray. Bake for 1hr
- Take the beetroot out the oven and remove the foil with tongs so as not to stain your hands. Chop up the butternut squash and boil it in the vegetable stock with the beetroot for 15mins.
- Chop up the onion, celery and garlic and fry in oil until the onion starts to brown. Add the squash, beetroot and vegetable stock to the pan and cook for a further 10mins
- Remove from the heat and blend until smooth. Pour the soup into a bowl then add a swirl of coconut cream
Chop the squash and leeks then heat the coconut oil in a large pot. Add the leeks and cook until soft. Stir in the squash, cook for a minute or two then add the chicken stock. Pour into a blender with the coconut milk, vegetable stock and ginger. Spread the squash out on a rimmed baking sheet and drizzle with oil.
So that is going to wrap this up with this exceptional food (vegan) beetroot and butternut squash soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
