Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, beetroot and butternut squash soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Spring is on the way and so are the. Easy to make for a weeknight meal. These sweet winter squashes are great pureed on their own, but there are so many more variations to try too. Yellow onion and garlic - These veggies add delicious depth of flavor.
Beetroot and butternut squash soup is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Beetroot and butternut squash soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. 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:
- Get 1 red onion finely chopped
- Make ready 1 clove garlic finely chopped
- Take 1 tbsp grated root ginger
- Get 500 g candied beetroot cubed
- Prepare 500 g butternut squash cubed
- Get 1.3 litres vegetable stock
- Take 90 g / half a bag of cooked chestnuts
- Make ready Coconut or vegetable oil
- Make ready Seasoning
Transfer it to a blender and blend till it turns into a thin soup-like mixture. This comforting, ginger-laced soup just so happens to be vegan, and is exactly what we want when we feel like we've. Each year when the weather turns cooler and the leaves begin to fall from the trees, I look forward to kicking off the. It has a sweet, nutty taste similar to that of a pumpkin.
Steps to make Beetroot and butternut squash soup:
- 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.
1. Add the chopped veg, garlic and ginger and fry for a few minutes. - 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.
- Remove from the heat, blitz until smooth with a stick blender, season with a little salt and pepper and enjoy.
Each year when the weather turns cooler and the leaves begin to fall from the trees, I look forward to kicking off the. It has a sweet, nutty taste similar to that of a pumpkin.
So that’s going to wrap this up for this exceptional food beetroot and butternut squash soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!
