Simple Way to Make Jamie Oliver Beetroot and butternut squash soup

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, beetroot and butternut squash soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Beetroot and butternut squash soup is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Beetroot and butternut squash soup is something which I have loved my entire life. They’re fine and they look fantastic.

Prepare Beets With Sweet And Sour Flavors. Try This Simple Recipe At Home Today! Sprinkle in the nutmeg and cinnamon then add the butternut squash and vegetable stock. Allow the soup to cool a little then blend until smooth, add some extra stock if it's too thick.

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 can achieve it.

The ingredients needed to make Beetroot and butternut squash soup:

1. Get 1 red onion finely chopped
2. Prepare 1 clove garlic finely chopped
3. Get 1 tbsp grated root ginger
4. Make ready 500 g candied beetroot cubed
5. Take 500 g butternut squash cubed
6. Get 1.3 litres vegetable stock
7. Take 90 g / half a bag of cooked chestnuts
8. Make ready Coconut or vegetable oil
9. Get Seasoning

The beetroot gave the soup an earthy flavour while the butternut squash helped to sweeten the dish. I ate this dish with my chickpea flour wraps. The soup could be made in advance of a meal and frozen. Once your squash is cooked, add this to the saucepan.

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.

The soup could be made in advance of a meal and frozen. Once your squash is cooked, add this to the saucepan. When the beetroot is cooked, chop into small pieces and add to the saucepan along with squash. Stir well then add a pinch of chilli flakes, salt and pepper then pour in the stock. Spread the squash out on a rimmed baking sheet and drizzle with oil.

So that’s going to wrap this up with this special food beetroot and butternut squash soup recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!