Easiest Way to Make Speedy (Vegan) Beetroot and Butternut Squash Soup

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, (vegan) beetroot and butternut squash soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

(Vegan) Beetroot and Butternut Squash Soup is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. (Vegan) Beetroot and Butternut Squash Soup is something that 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. 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. 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.

To begin with this particular recipe, we must prepare a few ingredients. You can cook (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:

1. Get 1 beetroot
2. Prepare 1/2 butternut squash
3. Make ready 800 ml vegetable stock
4. Make ready 1 large onion
5. Make ready 2 celery sticks
6. Make ready 1 garlic bulb
7. 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:

1. 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
2. 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.
3. 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
4. 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. Pour into a blender with the coconut milk, vegetable stock and ginger. Spread the squash out on a rimmed baking sheet and drizzle with oil.

So that is going to wrap this up with this exceptional food (vegan) beetroot and butternut squash soup recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more 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. Thank you for reading. Go on get cooking!