Don’t waste money on pre-packaged soups, which can often be full of sugar, too. This beetroot and butternut squash soup is the perfect hot pink winter warmer – and it’s extra cosy if you serve it up in mugs.
Serves 4
2 tsp oil
1 small onion, diced
2 sticks of celery, diced
1 clove garlic, finely diced
½ tsp nutmeg
½ tsp cinnamon
800g pumpkin or butternut squash, peeled and chopped small
800ml vegetable stock
4 Traditional beetroot (cooked beetroot dipped in vinegar), roughly chopped
Method
1. In a large saucepan heat the oil over a low-medium heat and cook the onion, celery and garlic with the lid on, stirring occasionally, for 8-10 minutes until they are soft.
2. Sprinkle in the nutmeg and cinnamon then add the butternut squash and vegetable stock. Bring to the boil and simmer for 15 minutes, add the beetroot and continue to cook for another 5 minutes until everything is soft.
3. Allow the soup to cool a little then blend until smooth, add some extra stock if it’s too thick.
4. Season well and reheat when ready to serve. Save some celery tops and sprinkle on top of the soup.
With thanks to www.lovebeetroot.co.uk