Simple Way to Make Jamie Oliver Beetroot and butternut squash soup

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, beetroot and butternut squash soup. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Prepare Beets With Sweet And Sour Flavors. Try This Simple Recipe At Home Today! 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.

Beetroot and butternut squash soup is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Beetroot and butternut squash soup is something which I have loved my entire life.

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

The ingredients needed to make Beetroot and butternut squash soup:

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

The beetroot gave the soup an earthy flavour while the butternut squash helped to sweeten the dish. I ate this dish with my chickpea flour wraps. The soup could be made in advance of a meal and frozen. Once your squash is cooked, add this to the saucepan.

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.

The soup could be made in advance of a meal and frozen. Once your squash is cooked, add this to the saucepan. When the beetroot is cooked, chop into small pieces and add to the saucepan along with squash. Stir well then add a pinch of chilli flakes, salt and pepper then pour in the stock. Spread the squash out on a rimmed baking sheet and drizzle with oil.

So that’s going to wrap it up for this exceptional food beetroot and butternut squash soup recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!