Beetroots are a very beautiful vegetable with its subtle sweet taste and gorgeous purple color. I always make a dish with them to brighten up my dinner table with its color at special occasions. This beetroot and butternut squash soup is a nice fall dish when there are abundant winter squashes and root vegetables at farmers’ markets. The taste of lime juice and heat from cayenne pepper give lovely accents in the soup. It makes 7-10 servings.
1 lb beetroot, chopped to 1 inch cubes
1 lb butternut squash, chopped to 1 inch cubes
1 lb sweet potatoes, chopped to 1 inch cubes
3 carrots, chopped
4 small tomatoes
2 cups cooked white beans
1 large onion, chopped
3 cloves of garlic, crushed
3 TBS olive oil
1/2 tsp sea salt
1/2 tsp black pepper
Some cayenne pepper, optional
Juice from 1/2 lime
4 cups water
Some chopped cilantro for garnish
In a large pot, saute onion and garlic until they are soft.
Add beetroot, squash, potatoes and carrots and saute for a few minutes and then add water.
Boil until everything is slightly soft and add tomatoes and beans.
Add salt, pepper and cayenne pepper.
When everything is soft, add lime juice.
Take it off heat and bland it with a hand held mixer until the soup has silky consistency.
Serve with chopped cilantro on the top.