Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, (vegan) beetroot and butternut squash soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
(Vegan) Beetroot and Butternut Squash Soup is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. (Vegan) Beetroot and Butternut Squash Soup is something which I have loved my whole life.
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.
To begin with this particular recipe, we must 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:
- Make ready 1 beetroot
- Take 1/2 butternut squash
- Take 800 ml vegetable stock
- Make ready 1 large onion
- Prepare 2 celery sticks
- Take 1 garlic bulb
- Make ready Coconut cream (optional)
I ate this dish with my chickpea flour wraps. The soup could be made in advance of a meal and frozen. Remove squash from oven and let cool a bit. Reserve garlic cloves and discard the thyme.
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
Remove squash from oven and let cool a bit. Reserve garlic cloves and discard the thyme. Once squash has cooled a bit, scoop out the butternut squash flesh from the skin, and set aside in a bowl. Golden Beets and Delicata Squash make a delightful pairing of flavors and nutrient-dense health benefits to welcome cold weather with a smile. This scrumptious soup is dairy-free, vegan, and paleo.
So that’s going to wrap this up for this exceptional food (vegan) beetroot and butternut squash soup recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
