Beetroot and butternut squash soup with soldiers
Author: www.lovebeetroot.co.uk
Serves: 4
Ingredients
- 2 tsp oil
- 1 small onion, diced
- 2 sticks 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 cooked beetroot dipped in vinegar, roughly chopped
- 4 slices bread
- 4 slices Godminster cheese
Method
- Heat oil in a large pan over a low-medium heat and cook the onion, celery and garlic with the lid on, stirring occasionally, for 8-10 mins until softened.
- Add nutmeg and cinnamon, then butternut squash and stock.
- Bring to the boil and simmer for 15 mins, add beetroot and cook for 5 mins until everything is soft.
- Allow to cool a little then blend until smooth, adding extra stock if too thick.
- Season and reheat when ready to serve.
- Toast the bread and then under a hot grill melt the cheese on top until bubbling and browning at the edges.
- Cut the toast into soldiers and serve with the soup.
