Butternut Squash and Beet Soup

As tasted at the 2015 Harvest Dinner!

Ingredients:

Beets

  • 4 medium sized beets
  • 2 Tbsp olive oil
  • sea salt
  • 4-6 oz. chicken or vegetable stock
  • 1 Tbsp apple cider vinegar
  • 1 tsp fresh rosemary

Squash

  • 2 Tbsp coconut oil
  • 1 onion, minced
  • 2-2.5 lbs butternut squash
  • 2 cups chicken or vegetable stock
  • 4-8 oz. full fat coconut milk
  • 3-4 sage leaves

Instructions

  1. Preheat oven to 350 F
  2. Bake squash until tender, let cool & scoop out
  3. For the beets, place beets in glass container, coat with oil and sprinkle with salt
  4. Add 1/2 cup of water to beets, then cover with foil
  5. Bake beets for 30 min or until tender enough to pierce with knife
  6. Remove skin from beets once cooked
  7. Blend beets in the 4-6 oz. chicken or vegetable stock until creamy
  8. Add apple cider vinegar, rosemary, and salt to taste
  9. For the squash, in a separate pot heat coconut oil & chopped onions and cook until soft
  10. Stir in scooped out squash and chicken or vegetable stock
  11. Cover, cook for 12-15 minutes then remove from heat
  12. Blend with coconut milk – continue adding milk until consistency is creamy
  13. Add sage leaves and a bit of salt
  14. Blend again
  15. Fill bowls with butternut squash soup, then pour a small stream of beet soup and enjoy!