Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, (vegan) beetroot and butternut squash soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Scoop out the squash and place into soup, and cut apple into small slices and place in soup as well. 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.
(Vegan) Beetroot and Butternut Squash Soup is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. (Vegan) Beetroot and Butternut Squash Soup is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to 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:
- Get 1 beetroot
- Prepare 1/2 butternut squash
- Make ready 800 ml vegetable stock
- Prepare 1 large onion
- Prepare 2 celery sticks
- Prepare 1 garlic bulb
- Make ready Coconut cream (optional)
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.
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
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. Spread the squash out on a rimmed baking sheet and drizzle with oil. Wrap the beets individually in foil.
So that is going to wrap it up with this exceptional food (vegan) beetroot and butternut squash soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
