appetite magazine
Beetroot and butternut squash soup with soldiers
 
 
Author:
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
  1. 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.
  2. Add nutmeg and cinnamon, then butternut squash and stock.
  3. Bring to the boil and simmer for 15 mins, add beetroot and cook for 5 mins until everything is soft.
  4. Allow to cool a little then blend until smooth, adding extra stock if too thick.
  5. Season and reheat when ready to serve.
  6. Toast the bread and then under a hot grill melt the cheese on top until bubbling and browning at the edges.
  7. Cut the toast into soldiers and serve with the soup.
Recipe by appetite magazine at https://www.appetitemag.co.uk/beetroot-and-butternut-squash-soup-with-soldiers/