How to Make Super Quick Homemade Beetroot and butternut squash soup

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, beetroot and butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Beetroot and butternut squash soup is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Beetroot and butternut squash soup is something that I have loved my entire life.

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 particular recipe, we have to first prepare a few components. You can have beetroot and butternut squash soup using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Beetroot and butternut squash soup:

1. Get 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. Take 500 g butternut squash cubed
6. Get 1.3 litres vegetable stock
7. Take 90 g / half a bag of cooked chestnuts
8. Get Coconut or vegetable oil
9. Make ready 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!

Steps 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.

So that is going to wrap it up with this special food beetroot and butternut squash soup recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!