Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, (vegan) beetroot and butternut squash soup. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
(Vegan) Beetroot and Butternut Squash Soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. (Vegan) Beetroot and Butternut Squash Soup is something which I have loved my entire life. They are nice and they look wonderful.
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. This butternut squash beet soup is vegan because it uses coconut milk instead of cream.
To begin with this particular recipe, we must prepare a few ingredients. You can cook (vegan) beetroot and butternut squash soup using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make (Vegan) Beetroot and Butternut Squash Soup:
- Take 1 beetroot
- Make ready 1/2 butternut squash
- Prepare 800 ml vegetable stock
- Prepare 1 large onion
- Take 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 for this exceptional food (vegan) beetroot and butternut squash soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
