Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, (vegan) beetroot and butternut squash soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Explore The Delicious Of Progresso™ Soups Today! Made With The Best Ingredients That Are Full Of Flavor. Scoop out the squash and place into soup, and cut apple into small slices and place in soup as well. 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 easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. (Vegan) Beetroot and Butternut Squash Soup is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have (vegan) beetroot and butternut squash soup using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make (Vegan) Beetroot and Butternut Squash Soup:
- Get 1 beetroot
- Take 1/2 butternut squash
- Prepare 800 ml vegetable stock
- Make ready 1 large onion
- Get 2 celery sticks
- Make ready 1 garlic bulb
- Make ready Coconut cream (optional)
Stir in the squash, cook for a minute or two then add the chicken stock. 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. Cumin Roasted Beetroot and Butternut Squash Soup was a creamy and smooth soup.
Steps 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
Allow the soup to cool a little then blend until smooth, add some extra stock if it's too thick. Cumin Roasted Beetroot and Butternut Squash Soup was a creamy and smooth soup. 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.
So that is going to wrap it up with this exceptional food (vegan) beetroot and butternut squash soup recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
