Beets and Butternut Soup

Here is an easy and healthy soup recipe that is packed with nutrition, including plenty of antioxidants from the beets.   Enjoy!

Beets and Butternut Soup

Prep time: 10 minutes

Cooking time: about 20 minutes

Servings: 6 – 8

 

Ingredients:

1 Tbsp coconut oil

1 onion, chopped

1 clove garlic, minced

2 cups diced butternut squash

4 cups gluten free vegetable stock  (homemade is preferable)

3 cups cooked beets, diced   (raw beets can be used but cooking time will be longer. See Note below…)

 

Directions:

  1. Heat the coconut oil in a soup pot. Add the chopped onion and minced garlic. Cook until the onion is tender.
  2. Add the diced butternut squash and cook 2 minutes.
  3. Add the soup stock. Bring to a boil and simmer for 10 minutes.
  4. Add the diced cooked beets. Cook for 6-8 minutes more.
  5. Serve with a dollop of sour cream.

 

Note: Here are the directions if you are using raw diced beets

  • Heat the coconut oil in a soup pot. Add the chopped onion and minced garlic. Cook until the onion is tender.
  • Add the soup stock and the raw diced beets. Bring to a boil and simmer for 20 – 25 minutes, until the beets are almost cooked.
  • Add the diced butternut squash and continue to simmer for 15 to 20 minutes or until the beets are tender.
  • Serve with a dollop of sour cream.

 

Informational Resource:

World’s Healthiest Foods