Brighten your table (and your day!) with this vibrant soup. Made with a handful of wholesome, whole-food ingredients, it can be served as a nourishing appetizer or side dish. Looking for a more filling meal? Use this recipe as a base and boost it with hearty add-ins, such as cashew cream, toasted nuts and flavorful herbs. Its simplicity allows for many serving options!
Ingredients
6 beets, peeled
1/4 cup water
2 cups chopped or cubed butternut squash
1 medium onion, chopped
1 avocado
1/3 cup avocado oil
Pinch sea salt
Black pepper, freshly ground, to taste
Directions
- Preheat oven to 350 degrees.
- In large roasting pan or baking dish, add the chopped squash and beets. Add 1/4 cup water and roast approximately 20-25 minutes until fork-tender. Let cool after roasting.
- In a small skillet, sauté onion over medium heat.
- In blender or food processor, combine cooled squash and beets, sautéed onions, avocado, oil, salt and pepper. Blend until smooth and creamy.
- To serve, garnish with fresh parsley, a dollop of cashew cream and/or toasted pine nuts.