John Myers
Butternut Soup with Yellow Beds
The perfect butternut soup with yellow beds recipe with a picture and simple step-by-step instructions.
- 0,5 Butternut squash
- 200 g Yellow beetroot
- 1 Tl Ground vanilla
- 0,5 Tl Ground cinnamon
- Salt pepper
- Olive oil
- 10 g Fresh ginger
- 1 Onion
- 0,5 Tl Ground cumin
- 1 Tl Turmeric
- 1 Can Coconut milk
- Coconut oil
- Pumpkin seeds
- Blueberry salt
- Peel the butternut and dice it large. Peel and roughly dice the beetroot. Place in a baking dish. Mix salt, pepper, vanilla and cinnamon and sprinkle over the vegetables. Drizzle with olive oil and bake in the oven at 200 ° C until the vegetables are soft (approx. 40 minutes).
- Finely dice ginger and onion and sauté in coconut oil in a saucepan. Add the turmeric and cumin. Add the oven vegetables and pour in the coconut milk. Briefly bring to the boil. Puree the soup very finely in the mixer.
- Roast the pumpkin seeds in a pan without fat and sprinkle over the soup. A pinch of coarse blueberry salt (recipe under my recipes here!) Rounds off the whole thing.
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