How to Prepare Yummy (Vegan) Beetroot and Butternut Squash Soup

(Vegan) Beetroot and Butternut Squash Soup. 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. This soup is silky smooth and has a hint of sweetness and that earthy savoriness from the beets.

(Vegan) Beetroot and Butternut Squash Soup 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. You can cook (Vegan) Beetroot and Butternut Squash Soup using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of (Vegan) Beetroot and Butternut Squash Soup

  1. You need 1 of beetroot.
  2. Prepare 1/2 of butternut squash.
  3. Prepare 800 ml of vegetable stock.
  4. It's 1 of large onion.
  5. Prepare 2 of celery sticks.
  6. You need 1 of garlic bulb.
  7. Prepare of Coconut cream (optional).

The soup could be made in advance of a meal and frozen. Remove squash from oven and let cool a bit. Reserve garlic cloves and discard the thyme. Once squash has cooled a bit, scoop out the butternut squash flesh from the skin, and set aside in a bowl.

(Vegan) Beetroot and Butternut Squash Soup instructions

  1. 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.
  2. 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..
  3. 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.
  4. Remove from the heat and blend until smooth. Pour the soup into a bowl then add a swirl of coconut cream.

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. Wrap the beets individually in foil. Scoop out the squash and place into soup, and cut apple into small slices and place in soup as well. Golden Beets and Delicata Squash make a delightful pairing of flavors and nutrient-dense health benefits to welcome cold weather with a smile.

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