Best with Organic Cooked Beets

Butternut Beet Soup

Prep Time: 10 Minutes // Cook Time: 34-40 Minutes Servings: 4

What to do

  1. Preheat the oven to 400°F.
  2. Place the butternut squash, onion, and beets on a large baking sheet
  3. Cut off the top of the garlic head, leaving the skin on. Place on the baking sheet.
  4. Drizzle with extra virgin olive oil, 1⁄2 tsp salt, and black pepper. Toss everything together until well coated.
  5. Bake for 35- 40 minutes or until the squash is fork tender and garlic is softened.
  6. Set aside and allow to cool for 5- 10 minutes.
  7. Once slightly cooled, squeeze the base of the garlic head, pushing the roasted cloves out. Discard the skin.
  8. Remove the sage leaves and strip the thyme leaves from their stems. Allowing the leaves to fall over the roasted veggies.
  9. Place the squash, beets, onion, and garlic into a high powered blender with 2 1⁄2 cups stock and blend until smooth. If too thick, add the remaining 1⁄2 cup stock.
  1. Pour the blended soup into a large pot and place over medium/low heat. As the soup heats, add the coconut milk, paprika, cayenne, remaining tsp salt, and freshly cracked black pepper. Taste and adjust salt and pepper as needed.
  2. Serve with a drizzle of olive oil or more coconut milk, pumpkin seeds, and fresh thyme. Enjoy!

What you’ll Need

1 butternut squash, 3- 4 cups, peeled and diced

1 package Love Beets Organic Cooked Beets

2-3 cups low sodium chicken or vegetable stock

3⁄4 cup coconut milk

1⁄2 bunch fresh thyme

1⁄2 bunch fresh sage

1 onion, roughly chopped

1 head of garlic

1⁄2 tsp smoked paprika

1⁄8 tsp cayenne


Freshly cracked black pepper, to taste

3 tbsp extra virgin olive oil, more for topping

Roasted pumpkin seeds, to garnish