Roasted butternut squash and beetroot soup
During the winter months every weekend I roast some squash and/or beetroot as they are excellent ingredients for dips, spread, soups and even cakes. This vegan roasted butternut squash and beetroot soup is made with pre-roasted veggies, so the soup only takes about 5 minutes to cook. Of course you can make it from scratch too. Also, you can add to the whizzed soup some green veggies – such as kale, broad beans, green beans, cavolo nero etc and cook for 5 more minutes. Serve with wholesome bread.
Ingredients
Method
- Preheat the oven to 190°C.
- Put the beetroot (unpeeled) into a roasting dish.
- Remove the seeds and membrane of the squash, then cut it into wedges (unpeeled) and arrange them between the beetroot. Tuck the garlic, chilli and onion between them (again, unpeeled).
- Mix the spiced oil then brush the veggies with it.
- Cover with foil, then bake for about 30 minutes, until the vegetables are soft. Let them cool.
- Refrigerate until you’re ready to make the soup.
- Remove the skins of all the veggies and put their flesh into a saucepan. If you’re using the chilli, remove the seeds. Pour over the stock and bring to a simmer.
- Add the coriander leaves, turn off the heat and whiz with a hand-held blender into a smooth, silky soup.
- Reheat if necessary – you can some green veggies or drained tinned beans for a hearty meal.
- Serve warm.