Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, (vegan) beetroot and butternut squash soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
(Vegan) Beetroot and Butternut Squash Soup is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. (Vegan) Beetroot and Butternut Squash Soup is something which I’ve loved my whole life.
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.
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 cook it.
The ingredients needed to make (Vegan) Beetroot and Butternut Squash Soup:
- Prepare 1 beetroot
- Prepare 1/2 butternut squash
- Make ready 800 ml vegetable stock
- Get 1 large onion
- Take 2 celery sticks
- Get 1 garlic bulb
- Take 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’s going to wrap it up for this special food (vegan) beetroot and butternut squash soup recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
