Steps to Prepare Speedy Beetroot and butternut squash soup

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, beetroot and butternut squash soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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. This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream. Easy to make for a weeknight meal.

Beetroot and butternut squash soup is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Beetroot and butternut squash soup is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook beetroot and butternut squash soup using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Beetroot and butternut squash soup:

1. Make ready 1 red onion finely chopped
2. Take 1 clove garlic finely chopped
3. Make ready 1 tbsp grated root ginger
4. Prepare 500 g candied beetroot cubed
5. Take 500 g butternut squash cubed
6. Prepare 1.3 litres vegetable stock
7. Prepare 90 g / half a bag of cooked chestnuts
8. Take Coconut or vegetable oil
9. Prepare Seasoning

This soup is gluten-free, vegan, vegetarian and paleo. Watch how to make the best butternut squash soup in this short video! There are so many ways to upgrade this classic soup. These sweet winter squashes are great pureed on their own, but there are so many more variations to try too.

Instructions to make Beetroot and butternut squash soup:

1. 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.
2. Add the chopped veg, garlic and ginger and fry for a few minutes.
3. 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.
4. Remove from the heat, blitz until smooth with a stick blender, season with a little salt and pepper and enjoy.

There are so many ways to upgrade this classic soup. These sweet winter squashes are great pureed on their own, but there are so many more variations to try too. Top your butternut squash soup with bacon, mix it with spices, or add it. This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash.

So that is going to wrap it up with this special food beetroot and butternut squash soup recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!