Simple Way to Prepare Ultimate Beetroot and butternut squash soup

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, beetroot and butternut squash soup. It is one of my favorites. This time, I will make it a bit tasty. 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 recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Beetroot and butternut squash soup is something that I’ve loved my entire life.

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

The ingredients needed to make Beetroot and butternut squash soup:

1. Make ready 1 red onion finely chopped
2. Make ready 1 clove garlic finely chopped
3. Get 1 tbsp grated root ginger
4. Take 500 g candied beetroot cubed
5. Take 500 g butternut squash cubed
6. Prepare 1.3 litres vegetable stock
7. Make ready 90 g / half a bag of cooked chestnuts
8. Take Coconut or vegetable oil
9. Get 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 this up for this exceptional 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 interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!