(Vegan) Beetroot and Butternut Squash Soup

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, (vegan) beetroot and butternut squash soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

(Vegan) Beetroot and Butternut Squash Soup is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. (Vegan) Beetroot and Butternut Squash Soup is something which I’ve loved my entire life. They are 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. 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 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:
  1. Take 1 beetroot
  2. Get 1⁄2 butternut squash
  3. Take 800 ml vegetable stock
  4. Make ready 1 large onion
  5. Take 2 celery sticks
  6. Take 1 garlic bulb
  7. Make ready 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.

Instructions to make (Vegan) Beetroot and Butternut Squash Soup:
  1. 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
  2. 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.
  3. 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
  4. 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 for this special food (vegan) beetroot and butternut squash soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!