Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, beetroot and butternut squash soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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. Cumin Roasted Beetroot and Butternut Squash Soup was a creamy and smooth soup. The beetroot gave the soup an earthy flavour while the butternut squash helped to sweeten the dish.

Beetroot and butternut squash soup is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Beetroot and butternut squash soup is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular 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. Get 1 red onion finely chopped
2. Take 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. Take Coconut or vegetable oil
9. Take Seasoning

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. 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.

Stir in the squash, cook for a minute or two then add the chicken stock. 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. On a large rimmed baking sheet, spread squash, beets, onion and garlic in a single layer; toss with olive oil.

So that’s going to wrap it up with this exceptional food beetroot and butternut squash soup recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!