How to Prepare Ultimate Beetroot and butternut squash soup

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, beetroot and butternut squash soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Beetroot and butternut squash soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Beetroot and butternut squash soup is something that I’ve loved my entire life. They are nice and they look fantastic.

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 must first prepare a few components. You can cook beetroot and butternut squash soup using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Beetroot and butternut squash soup:

1. Make ready red onion finely chopped
2. Take garlic finely chopped
3. Take grated root ginger
4. Prepare candied beetroot cubed
5. Prepare butternut squash cubed
6. Prepare vegetable stock
7. Get / half a bag of cooked chestnuts
8. Make ready Coconut or vegetable oil
9. Prepare Seasoning

This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes well. It's the season for butternut squash, which means butternut squash soup!

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.

Ready in an hour and freezes well. It's the season for butternut squash, which means butternut squash soup! The workhorse of the winter squashes, butternut squash is perfect. While these butternut squash soup recipes are great for Thanksgiving, they're also a great go-to meal for any day of the fall season. Peel and cut up the beetroot and pumpkin into bite size pieces.

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