Beet and Butternut Squash Soup

Beet and Butternut Squash Soup

Beet Lady

Beet And Butternut Squash Soup


Look what happens when you take two nutrient dense and delicious vegetables and put them together to make a wonderfully healthy soup.  

One word....YUM!!!!

Sweet, earthy beets brighten up a traditional butternut soup while working as a tonic for the liver and a purifier for the blood. 

For the Beets:
4 medium sized beets
2 tablespoons olive oil
sea salt, to taste
4-6 ounces chicken stock
1 tablespoon apple cider vinegar
1 teaspoon fresh rosemary
For the Butternut Squash Soup:
2 tablespoons coconut oil
1 leek, top removed, white section cut into ¼ inch rounds
2-2.5 pounds butternut squash, peeled, seeded, and cut into 1 inch chunks (about 6 cups)
2 cups chicken stock
4-8 ounces full fat coconut milk
3-4 sage leaves
sea salt, to taste
Preheat the oven to 350°F
Place the beets in a pyrex container and coat with oil and sprinkle with sea salt. Add ½ cup of water then cover with foil. Bake for 30 minutes, or until the beets are tender enough to pierce with a knife. Remove from the oven when they are cool enough to handle them and remove the skin. Place in a blender with enough chicken stock or water to blend to a creamy, pourable consistency. Add the vinegar, rosemary and season with sea salt to taste. Return to a pan on the stove top to keep warm.
Prepare the butternut squash soup. 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.
Cover, cook for 12-15 minutes then remove from the heat, transfer to a blender and puree using the coconut milk to thin out to a creamy, but pourable consistency. Add the sage leaves and a pinch or two of sea salt. Blend again to incorporate.
To serve, fill each bowl with the butternut soup then pour in a small stream of beet soup in a circular motion. Garnish with extra rosemary and serve.