Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, (vegan) beetroot and butternut squash soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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(Vegan) Beetroot and Butternut Squash Soup is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. (Vegan) Beetroot and Butternut Squash Soup is something that I’ve loved my entire life.
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 cook it.
The ingredients needed to make (Vegan) Beetroot and Butternut Squash Soup:
- Get 1 beetroot
- Take 1/2 butternut squash
- Prepare 800 ml vegetable stock
- Get 1 large onion
- Get 2 celery sticks
- Take 1 garlic bulb
- Get Coconut cream (optional)
The soup could be made in advance of a meal and frozen. Peel the butternut squash and beets. Remove the seeds from the butternut squash. And this brilliant red soup - made so by the combination of orange squash (or sweet potato) and purply beets - is bright and citrusy with orange juice, or a bit earthier without.
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
That's the beauty of soup - you can toss whatever it is that needs cooking into your pot without much need for precision. Chop the squash and leeks then heat the coconut oil in a large pot. Add the leeks and cook until soft. Stir in the squash, cook for a minute or two then add the chicken stock. Of course you can make it from scratch too.
So that is going to wrap it up for this special food (vegan) beetroot and butternut squash soup recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more 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. Thank you for reading. Go on get cooking!
