Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, beetroot and butternut squash soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Beetroot and butternut squash soup is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Beetroot and butternut squash soup is something which I have loved my whole life.
Beetroot and squash are both naturally sweet, full of nutrients, and store well - making an ideal soup for the winter months. Roasted Butternut Squash Soup - Easy Butternut Squash Soup Recipe. Let cool, then halve lengthwise and remove the seeds. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious!
To get started with this particular recipe, we must first prepare a few components. You can cook beetroot and butternut squash soup using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Beetroot and butternut squash soup:
- Prepare 1 red onion finely chopped
- Prepare 1 clove garlic finely chopped
- Prepare 1 tbsp grated root ginger
- Take 500 g candied beetroot cubed
- Prepare 500 g butternut squash cubed
- Get 1.3 litres vegetable stock
- Take 90 g / half a bag of cooked chestnuts
- Get Coconut or vegetable oil
- Take Seasoning
Butternut squash soup is a classic fall and winter soup recipe. Roasting the butternut squash gives so much more depth of flavor! But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor. This soup is gluten-free, vegan, vegetarian and paleo.
Steps to make Beetroot and butternut squash soup:
- Heat a tbsp oil in a large pot over a medium heat. Fry the onion until soft but don’t burn it, otherwise it will be bitter.
- Add the chopped veg, garlic and ginger and fry for a few minutes.
- Add the vegetable stock, bring to the boil, then turn down the heat and simmer for 30 minutes. Then add the chestnuts and simmer for another 15 minutes, until the vegetables are soft.
- Remove from the heat, blitz until smooth with a stick blender, season with a little salt and pepper and enjoy.
But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor. This soup is gluten-free, vegan, vegetarian and paleo. This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes The workhorse of the winter squashes, butternut squash is perfect for cooking up into a hearty soup, so welcome when the cold weather arrives.
So that’s going to wrap it up with this exceptional food beetroot and butternut squash soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
