Beetroot and butternut squash soup

Hey everyone, it's Louise, welcome to my recipe page. 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 bit unique. This will be really delicious.

Beetroot and butternut squash soup is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It's appreciated by millions every day. They are nice and they look wonderful. Beetroot and butternut squash soup is something which I've loved my entire life.

Many things affect the quality of taste from Beetroot and butternut squash soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beetroot and butternut squash soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beetroot and butternut squash soup is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Beetroot and butternut squash soup estimated approx 1 hour.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Beetroot and butternut squash soup using 9 ingredients and 4 steps. Here is how you can achieve that.

#eattherainbow inspired me to make another soup with some beautiful candied beetroots, butternut squash and leftover chestnuts. Super easy and super nutritious- I love soup season !!!

Ingredients and spices that need to be Prepare to make Beetroot and butternut squash soup:

1. 1 red onion finely chopped
2. 1 clove garlic finely chopped
3. 1 tbsp grated root ginger
4. 500 g candied beetroot cubed
5. 500 g butternut squash cubed
6. 1.3 litres vegetable stock
7. 90 g / half a bag of cooked chestnuts
8. Coconut or vegetable oil
9. Seasoning

Steps to make 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.

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