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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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ tsp ground cinnamon
  • 4 medium beetroot cut in half
  • 1 red onion cut in half
  • 4 cloves of garlic
  • 1 small butternut squash
  • ½ red chilli optional
  • 750 mL of smoked chilli & tomato stock
  • 1 handful of coriander leaves
  • For the spiced oil:
  • 1 Tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp of ground ginger

Method
 

  1. Preheat the oven to 190°C.
  2. Put the beetroot (unpeeled) into a roasting dish.
  3. 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).
  4. Mix the spiced oil then brush the veggies with it.
  5. Cover with foil, then bake for about 30 minutes, until the vegetables are soft. Let them cool.
  6. Refrigerate until you’re ready to make the soup.
  7. 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.
  8. Add the coriander leaves, turn off the heat and whiz with a hand-held blender into a smooth, silky soup.
  9. Reheat if necessary - you can some green veggies or drained tinned beans for a hearty meal.
  10. Serve warm.