Easiest Way to Make Speedy Beetroot and butternut squash soup

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, beetroot and butternut squash soup. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Beetroot and butternut squash soup is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Beetroot and butternut squash soup is something that I’ve 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 get started with this recipe, we must 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. Prepare 1 clove garlic finely chopped
3. Prepare 1 tbsp grated root ginger
4. Get 500 g candied beetroot cubed
5. Get 500 g butternut squash cubed
6. Take 1.3 litres vegetable stock
7. Get 90 g / half a bag of cooked chestnuts
8. Prepare Coconut or vegetable oil
9. Make ready Seasoning

This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. How to Make this Butternut Squash Soup. This recipe is simple and easy, starting with a base of chopped onions, celery, and carrots.

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.

How to Make this Butternut Squash Soup. This recipe is simple and easy, starting with a base of chopped onions, celery, and carrots. Butternut squash, simply referred to as squash, is botanically a fruit. 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.

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