Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, (vegan) beetroot and butternut squash soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
(Vegan) Beetroot and Butternut Squash Soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. (Vegan) Beetroot and Butternut Squash Soup is something that 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 particular recipe, we must first prepare a few components. You can have (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
- Prepare 800 ml vegetable stock
- Prepare 1 large onion
- Make ready 2 celery sticks
- Make ready 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 is going to wrap this up with this special food (vegan) beetroot and butternut squash soup recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
