Step-by-Step Guide to Make Homemade Beetroot and butternut squash soup

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, beetroot and butternut squash soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Beetroot and butternut squash soup is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Beetroot and butternut squash soup is something that I’ve loved my entire life. They are nice and they look wonderful.

Beetroot and squash are both naturally sweet, full of nutrients, and store well - making an ideal soup for the winter months. Roasted Butternut Squash Soup - Easy Butternut Squash Soup Recipe. This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream. Easy to make for a weeknight meal.

To begin with this recipe, we have to prepare a few components. You can have 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. Get 1 clove garlic finely chopped
3. Prepare 1 tbsp grated root ginger
4. Get 500 g candied beetroot cubed
5. Make ready 500 g butternut squash cubed
6. Get 1.3 litres vegetable stock
7. Prepare 90 g / half a bag of cooked chestnuts
8. Take Coconut or vegetable oil
9. Prepare Seasoning

However, it can be roasted, grilled Vegetables: Root vegetables like carrots, beetroot, and sweet potato go well with squash. Transfer it to a blender and blend till it turns into a thin soup-like mixture. Butternut squash soup is a classic fall and winter soup recipe. Roasting the butternut squash gives so much more depth of flavor!

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.

Butternut squash soup is a classic fall and winter soup recipe. Roasting the butternut squash gives so much more depth of flavor! But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor. This soup is gluten-free, vegan, vegetarian and paleo. This butternut squash soup has a secret ingredient—a tart green apple.

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