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. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
(Vegan) Beetroot and Butternut Squash Soup is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. (Vegan) Beetroot and Butternut Squash Soup is something that I’ve loved my whole life. They’re fine 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.
To get started with this particular recipe, we have to first 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 it.
The ingredients needed to make (Vegan) Beetroot and Butternut Squash Soup:
- Prepare 1 beetroot
- Get 1/2 butternut squash
- Take 800 ml vegetable stock
- Prepare 1 large onion
- Get 2 celery sticks
- Prepare 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. Chop the squash and leeks then heat the coconut oil in a large pot. Add the leeks and cook until soft.
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
Stir in the squash, cook for a minute or two then add the chicken stock. Once squash and beets are done roasting, let them cool for a few minutes. Scoop out the squash and place into soup, and cut apple into small slices and place in soup as well. 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 with this exceptional food (vegan) beetroot and butternut squash soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
