Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, (vegan) beetroot and butternut squash soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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. This butternut squash beet soup is vegan because it uses coconut milk instead of cream.
(Vegan) Beetroot and Butternut Squash Soup is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. (Vegan) Beetroot and Butternut Squash Soup is something which I have loved my whole life.
To get started with this recipe, we must 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 that.
The ingredients needed to make (Vegan) Beetroot and Butternut Squash Soup:
- Prepare 1 beetroot
- Take 1/2 butternut squash
- Get 800 ml vegetable stock
- Get 1 large onion
- Take 2 celery sticks
- Get 1 garlic bulb
- Get Coconut cream (optional)
Allow the soup to cool a little then blend until smooth, add some extra stock if it's too thick. Cumin Roasted Beetroot and Butternut Squash Soup was a creamy and smooth soup. The beetroot gave the soup an earthy flavour while the butternut squash helped to sweeten the dish. I ate this dish with my chickpea flour wraps.
Instructions 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
The beetroot gave the soup an earthy flavour while the butternut squash helped to sweeten the dish. I ate this dish with my chickpea flour wraps. The soup could be made in advance of a meal and frozen. Spread the squash out on a rimmed baking sheet and drizzle with oil. Wrap the beets individually in foil.
So that is going to wrap this up with this exceptional food (vegan) beetroot and butternut squash soup recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
