(Vegan) Beetroot and Butternut Squash Soup. 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.
Stir in the squash, cook for a minute or two then add the chicken stock. 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.
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, (vegan) beetroot and butternut squash soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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.
(Vegan) Beetroot and Butternut Squash Soup is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. (Vegan) Beetroot and Butternut Squash Soup is something which I have loved my whole life.
To get started with this particular recipe, we have to first 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:
- {Take 1 of beetroot.
- {Prepare 1/2 of butternut squash.
- {Make ready 800 ml of vegetable stock.
- {Get 1 of large onion.
- {Make ready 2 of celery sticks.
- {Take 1 of garlic bulb.
- {Take of 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.
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.
Wrap the beets individually in foil. Yesterday I roasted a very large butternut squash and have quite a bit left over. One way to add depth of flavor, plus nutrients, to your soup is to use carrot juice in addition to vegetable broth. The stems in the foreground are Swiss chard and beet stems from my garden.… Ingredients in this butternut squash soup recipe. Our go-to butternut squash recipe happens to be vegan and plant-based: which is fitting as a modern spin!
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