Sweet Potato and Butternut Squash Soup with Beet Puree

Serves: 4

Ready in: 1 hour

 

Serious question 'Why can't I just put all of the ingredients in a pan and cook it that way?'

Serious Answer 'Because it doesn't look as pretty and also stop asking stupid questions.'

I realise that this is the second butternut squash and beetroot based recipe I've put up in a short space of time, but I love them and I need them and it's pretty.

Ingredients

Base

• 2 medium sized sweet potatoes
• 1 small butternut squash
• 1 white onion
• 5 cups of vegetable broth
• 2 cloves of garlic
• 1 tsp chilli flakes

Puree

• 2 large beetroot
• 1 small red onion
• 2 tbsp balsamic vinegar

• 1/2 cup of walnuts

Method

1. Fry the white onion and garlic for about 7 minutes. 
2. Add onions and garlic to a large pan with the broth, sweet potato, butternut squash and chilli flakes and cook for about 15 minutes or until the squash and potato have softened.
3. Wait until cool and blend.
4. Caramelise the red onion for about 5 minutes and then add the beetroot and balsamic vinegar. Cook for a further 5 minutes.
5. Wait until cool and blend. this should be thicker than the soup
6. Warm back up and put the sweet potato and squash soup in to the bowls first. Next add the puree into the middle of the bowls and lightly mix. 
7. Sprinkle the chopped walnuts on top.