Because you know I’m all about that beet, bout that beet, with pesto. I’m all about that beet, bout that beet, with pesto. I’m all about that beet, bout that beet, with pesto. I’m all about that beet, bout that beet, with pesto. Hey!
I’m bringing beet soup baaaaacccckkk!
I could totally continue on with my Meghan Trainor/beet soup song, but I have an important recipe that needs sharing. For soup, no less. And while this soup is totally about the beets, it’s also about the butternut squash, coconut, curry and THE PESTO. [Vegan] Cilantro Lime Pesto that I posted yesterday. The combination of that pesto and this soup is money.
Who calls a soup + pesto combination “money”? I called a sandwich “money” the other day while out to eat with the boy, who proceeded to tease me about using the phrase to describe food.
I guess that’s just how I roll.
Okay, back to soup.
I’m not generally a soup maker. I make big batches of chili all the time but for some reason I’ve neglected soup.
I think it’s because, until now, I didn’t appreciate the beauty of soup. Soup is a fantastic way to use up ingredients — produce, proteins, etc. — that are on the verge of going bad. While soups can take a little longer to prepare, they yield a giant pot of deliciousness that can then feed you for days. Soups also let you play around with flavor combinations and can be relatively fool-proof.
The curry-coconut-cilantro combo (with beets + butternut squash) is seriously delicious. The richness from the coconut is perfectly balanced by the acidity and freshness of the Cilantro Lime Pesto.
And while I’m not a vegan, the vegan principle of using real, whole ingredients is one that I totally get behind. If you haven’t noticed, I don’t really do processed foods.
Coconut Curry Beet and Butternut Squash Soup with Cilantro Lime Pesto
This soup would be perfect to serve at parties, for the holidays or just make whenever you want a warming, delicious and satisfying meal. If you’re not a vegan, I suggest pairing this with a grilled chicken breast for some protein.
Servings: 6, 10 oz. cups
- 1 large butternut squash
- 2 large, fresh beets
- 1 can (13.6 oz.) light coconut milk + 1 can (13.6 oz.) water
- 1 1/2 tsp. curry powder
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. chili powder (optional)
- Cilantro Lime Pesto for topping
- Preheat oven to 375 degrees.
- Cut butternut squash in quarters. Cut the ends off (the little nub at the top and tough part at the bottom). Scoop out the seeds (save these for delicious roasted squash seeds if you feel inclined).
- Wash/scrub beets well. Cut off top and bottom of each beet, then cut into quarters. No need to peel the beets — just make sure you scrub them well.
- Lay butternut squash, cut side down, and beets on a sheet pan and roast for about an hour, until they are soft. Peel the skin of the butternut squash off (it should easily come off). Let the squash and beets cool slightly.
- When beets and squash slightly cooled, add to a food processor and pulse mixture until smooth.
- Add blended mixture to a large pot, along with coconut milk, water, curry powder, salt, pepper and optional chili powder.
- Heat over medium until mixture starts to boil, then turn heat to low and simmer for at least 30 minutes.
- Top each serving with a spoonful of cilantro pesto and serve warm.