Beet Soup with Butternut Squash & Avocado

by | Updated: January 15th, 2019 | Read time: 1 minute

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!

Beet Soup in White Bowl with Beet Roots |


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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. In a small skillet, sauté onion over medium heat.
  4. In blender or food processor, combine cooled squash and beets, sautéed onions, avocado, oil, salt and pepper. Blend until smooth and creamy.
  5. To serve, garnish with fresh parsley, a dollop of cashew cream and/or toasted pine nuts.