Recipe of Gordon Ramsay (Vegan) Beetroot and Butternut Squash Soup

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, (vegan) beetroot and butternut squash soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Scoop out the squash and place into soup, and cut apple into small slices and place in soup as well. 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. The beets add even more vitamins and antioxidants than regular ol' butternut squash soup, so that's a good reason to add them to this soup.

(Vegan) Beetroot and Butternut Squash Soup is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. (Vegan) Beetroot and Butternut Squash Soup is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have (vegan) beetroot and butternut squash soup using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make (Vegan) Beetroot and Butternut Squash Soup:

1. Get 1 beetroot
2. Prepare 1/2 butternut squash
3. Get 800 ml vegetable stock
4. Prepare 1 large onion
5. Take 2 celery sticks
6. Take 1 garlic bulb
7. Make ready Coconut cream (optional)

I ate this dish with my chickpea flour wraps. The soup could be made in advance of a meal and frozen. Chop the squash and leeks then heat the coconut oil in a large pot. Add the leeks and cook until soft.

Instructions to make (Vegan) Beetroot and Butternut Squash Soup:

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

Chop the squash and leeks then heat the coconut oil in a large pot. Add the leeks and cook until soft. Stir in the squash, cook for a minute or two then add the chicken stock. Pour into a blender with the coconut milk, vegetable stock and ginger. Spread the squash out on a rimmed baking sheet and drizzle with oil.

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