Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how 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 tasty. This is gonna smell and look delicious.
(Vegan) Beetroot and Butternut Squash Soup is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. (Vegan) Beetroot and Butternut Squash Soup is something which I’ve loved my entire life. They are nice and they look fantastic.
Scoop out the squash and place into soup, and cut apple into small slices and place in soup as well. Sprinkle in the nutmeg and cinnamon then add the butternut squash and vegetable stock. Allow the soup to cool a little then blend until smooth, add some extra stock if it's too thick. Chop the squash and leeks then heat the coconut oil in a large pot.
To begin with this recipe, we must prepare a few ingredients. You can have (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:
- Prepare 1 beetroot
- Prepare 1/2 butternut squash
- Make ready 800 ml vegetable stock
- Make ready 1 large onion
- Get 2 celery sticks
- Get 1 garlic bulb
- Prepare Coconut cream (optional)
I ate this dish with my chickpea flour wraps. The soup could be made in advance of a meal and frozen. 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.
Steps 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
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. On a large rimmed baking sheet, spread squash, beets, onion and garlic in a single layer; toss with olive oil. Heat the oil in a large pot over medium heat and add the onion, bell pepper, and carrots.
So that is going to wrap this up with this special food (vegan) beetroot and butternut squash soup recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
