(Vegan) Beetroot and Butternut Squash Soup

Name: (Vegan) Beetroot and Butternut Squash Soup
Total time: 6000 s
Yield: ~8 servings
Cuisine: British
Ingredients: 1 beetroot; 1/2 butternut squash; 800 ml vegetable stock; 1 large onion; 2 celery sticks; 1 garlic bulb; Coconut cream (optional)

Issy @Issy

Adapted from Roisin Dervish-O'Kane - Healthy Magazine
https://www.healthy-magazine.co.uk/beetroot-butternut-squash-soup/

Issy @Issy

Adapted from Roisin Dervish-O'Kane - Healthy Magazine
https://www.healthy-magazine.co.uk/beetroot-butternut-squash-soup/

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Ingredients

1hr 40mins

~8 servings

1beetroot
1/2butternut squash
800 mlvegetable stock
1large onion
2celery sticks
1garlic bulb
Coconut cream (optional)

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Steps

1hr 40mins

1

Preheat the oven to 180°. Coat a beetroot in oil, salt and pepper, then wrap up in foil and place on an oven tray. Bake for 1hr
2

Take the beetroot out the oven and remove the foil with tongs so as not to stain your hands. Chop up the butternut squash and boil it in the vegetable stock with the beetroot for 15mins.
3

Chop up the onion, celery and garlic and fry in oil until the onion starts to brown. Add the squash, beetroot and vegetable stock to the pan and cook for a further 10mins
4

Remove from the heat and blend until smooth. Pour the soup into a bowl then add a swirl of coconut cream