Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, (vegan) beetroot and butternut squash soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
(Vegan) Beetroot and Butternut Squash Soup is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. (Vegan) Beetroot and Butternut Squash Soup is something that I’ve loved my whole life. They are fine and they look fantastic.
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 recipe, we must prepare a few components. You can have (vegan) beetroot and butternut squash soup using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make (Vegan) Beetroot and Butternut Squash Soup:
- Prepare 1 beetroot
- Make ready 1/2 butternut squash
- Prepare 800 ml vegetable stock
- Get 1 large onion
- Get 2 celery sticks
- Prepare 1 garlic bulb
- Take Coconut cream (optional)
I ate this dish with my chickpea flour wraps. The soup could be made in advance of a meal and frozen. Chop the squash and leeks then heat the coconut oil in a large pot. Add the leeks and cook until soft.
Steps to make (Vegan) Beetroot and Butternut Squash Soup:
- Preheat the oven to 180Ā°. 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
Chop the squash and leeks then heat the coconut oil in a large pot. Add the leeks and cook until soft. Stir in the squash, cook for a minute or two then add the chicken stock. Once squash and beets are done roasting, let them cool for a few minutes. Scoop out the squash and place into soup, and cut apple into small slices and place in soup as well.
So that is going to wrap it up for this special food (vegan) beetroot and butternut squash soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
