Beetroot and butternut squash soup

Name: Beetroot and butternut squash soup
Total time: 3600 s
Yield: 4 people
Cuisine: British
Ingredients: 1 red onion finely chopped; 1 clove garlic finely chopped; 1 tbsp grated root ginger; 500 g candied beetroot cubed; 500 g butternut squash cubed; 1.3 litres vegetable stock; 90 g / half a bag of cooked chestnuts; Coconut or vegetable oil; Seasoning

Kate Carless @KateCarless

Bath, UK

#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 !!!

Kate Carless @KateCarless

Bath, UK

#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 !!!

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Ingredients

1 hour

4 people

1red onion finely chopped
1 clovegarlic finely chopped
1 tbspgrated root ginger
500 gcandied beetroot cubed
500 gbutternut squash cubed
1.3 litresvegetable stock
90 g/ half a bag of cooked chestnuts
Coconut or vegetable oil
Seasoning

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Steps

1 hour

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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Cooksnaps

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Kate Carless @KateCarless

on January 04, 2021 22:24

Bath, UK

Love cooking food that I can share with friends. Never happier than when I’ve got people over for dinner enjoying great food (and great wine of course). I’m a big fan of seasonal ingredients and coming up with quick and fresh ideas for during the busy working week.