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  • Writer's pictureMotorbiters - Bites

Beetroot and squash soup

A delicious two part soup which has the wow factor (full of goodness too)

View the video on instagram here

Serves: 2 | Cooking and prep time: 50 minutes


For the beets:

1 very large beetroot (or 4 normal size)

2 tablespoons olive oil

sea salt, to taste

200 ml chicken (or veg) stock

1 tablespoon apple cider vinegar

1 teaspoon fresh or dried rosemary

For the butternut squash:

2 tablespoons coconut oil

1 leek, top removed, white section cut into ¼ inch rounds

2-2.5 pounds squash (butternut, kabocha or crown Prince are fine) peeled, seeded, and cut into 1 inch chunks

1 pint chicken (or veg)stock

200 ml full fat coconut milk

3-4 sage leaves (or teaspoon dried)

sea salt, to taste


Preheat the oven to 200c

Place the beetroots in a pyrex container and coat with oil and sprinkle with sea salt. Add ½ cup of water then cover with foil. Bake for 30 minutes, or until the beets are tender enough to pierce with a knife. Remove from the oven when they are cool enough to handle them and remove the skin.

Place in a blender with enough chicken stock or water to blend to a creamy, pourable consistency. Add the vinegar, rosemary and season with sea salt to taste. Return to a pan on the stove top to keep warm.

Prepare the squash soup. Chop the squash and leeks then heat the coconut oil in a large pot. Add the leeks and cook until soft. Stir in the squash, cook for a minute or two then add the chicken stock.

Cover, cook for 12-15 minutes then remove from the heat, transfer to a blender and puree using the coconut milk to thin out to a creamy, but pourable consistency. Add the sage leaves (or dried sage) and a pinch or two of sea salt. Blend again to incorporate.

To serve, fill each bowl with the squash soup then pour in a small stream of beet soup in a circular motion. Garnish with extra rosemary and serve.

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