Say “HELLO” to Fall and Winter with a delicious warm soup that boosts immunity, detoxifies the liver, and improves heart health! Golden Beets and Delicata Squash make a delightful pairing of flavors and nutrient-dense health benefits to welcome cold weather with a smile. This scrumptious soup is dairy-free, vegan, and paleo. Plus - this soup is brimming with immunity boosting vitamins and nutrients to help you feel your best year round!
Delicata Squash is a favorite in our household. Its delicate skin makes it extremely easy to cook. In fact, delicata squash is completely edible (skin, seeds, and all - although we like to get rid of the “stringy” insides, and for this recipe, we remove the skins). This squash has a similar taste to butternut squash with a fabulous tender skin and subtle pumpkin flavor. Delicata squash is quite versatile but roasting really elevates its flavor. Don’t forget to save the seeds to roast for extra flavor and crunch!
Surprise! Not All Beets Are Red
Are you familiar with Golden Beets (yellow beets)? Golden beets are less earthy than red beets and maintain a sweet flavor. Golden beets are also less likely than red beets to stain your hands, cutting board, counter tops, etc. Earthy beets and sweet nutty squash are a wonderful combo, especially when roasted!
Coconut Milk and Ginger for the Win
You can use any milk you prefer to create a creamy texture, but we prefer coconut milk. Coconut milk adds a creamy tropical taste to the savory broth and veggies. Plus - it’s dairy free! Add ginger for a little extra “kick” of spice, or if you’re really feeling spicy, add some chili oil. Yum!
Golden Beets and Delicata Squash Are Delicious AND Nutritious
This soup is both nutritional and flavorful. Both Golden Beets and Delicata Squash are high in Vitamins A and C - two key vitamins for keeping your immunity high. Additionally - these two fabulous foods also contain antioxidants, trace minerals, and lots of fiber. Yup. This soup will help keep you regular, and that’s always a great thing!
If you can’t find golden beets in the stores, this recipe would be just as lovely with red beets; however, the beet taste may be more distinct, and the soup color will definitely be more red.
For more delicious delicata squash recipes, try Roasted Beet, Delicata Squash and Black Bean Quinoa Salad (Vegan / GF).
If you’re feeling jazzed about golden beets, these recipes will help keep you feeling unBEETable:
Anti-Inflammatory Smoothie with Golden Beet, Orange, and Turmeric / Golden Beet Pasta with Rosemary (Gluten-Free) / Golden Beet, Kale, Peach, and Pineapple Vegan Smoothie
ROASTED GOLDEN BEET AND DELICATA SQUASH SOUP (VEGAN / GF) RECIPE
INGREDIENTS (2-4 servings)
2 delicata squash
5-6 small-medium golden (yellow) beets,
1 1/2 small yellow onions, peeled and quartered
3-4 garlic cloves
2 tbsp olive oil
2 cups low-sodium vegetable broth
1 cup coconut milk, canned (more to garnish)
1/2 tsp turmeric
1 tsp fresh ginger
1 tsp nutmeg
1/2 tsp chili (optional)
1/4 tsp sea salt (more to taste)
1/4 tsp black pepper (more to taste)
green onions (garnish)
delicata squash or pumpkin seeds (garnish)
DIRECTIONS
Step One: Roasting
Preheat oven to 350 degrees Fahrenheit and make sure the oven rack is in the middle position.
While oven is preheating, cut the squash in half (lengthwise), scoop out seeds and stringy pieces (save the seeds for roasting if you prefer) and place squash (cut sides up) on a rimmed baking sheet lined with foil or parchment paper. Add chunky or quartered beets and garlic cloves to baking sheet with squash. Drizzle all veggies with 1-2 tbsp olive oil. Sprinkle with sea salt and black pepper (to taste).
Gently rinse beets and trim off stems and leafy tops (save for a delicious sauteed beet greens appetizer or pickled-stems side-dish).
Wrap the beets loosely and individually (this depends on beet size) in aluminum foil.*
Roast all veggies together for easy prep!
Place baking sheet with squash, onions, and garlic cloves along with beets wrapped in aluminum foil (they can go directly on the rack) in the oven together.
Roast squash, onions, and garlic cloves about 25-30 minutes, until squash flesh is easily pierced with a fork. Remove from oven and set aside to cool. When cool to touch, scrape the squash out of the flesh.
Roast beets until tender and easily pierced with the tip of a knife, about 40 minutes (Roasting time may vary based on size of beetroot). Click here for more tips on roasting beets.
When beets have cooled down, peel and quarter your beets. Skins should easily slide off with slight pressure from your thumbs. For a mess free option, rub off beet skins with a paper towel or under cool water. Beets can also be roasted ahead of time and stashed in the fridge for easy prep.
*We prefer roasting beets with skins intact and removing skins after roasting. Skins are easy to remove and keeping skins attached while roasting, helps maintain the nutrients. The beet IS edible from root to leaf; however, blending the skins creates a more chunky texture.
Step Two: Simmering
In a medium pot, add roasted squash, beets, and onions along with the remaining ingredients.
Simmer for about 20 minutes (this is to increase the flavor profile rather than “cook” the veggies as they have already been roasted), stirring occasionally.
Step Three: Blending
Using a high-speed blender, food processor, or hand-held immersion blender, puree the soup until smooth. You may have to blend in batches.
Season with salt and pepper to taste.
Serve warm with a drizzle of coconut milk and top with green onions and roasted squash seeds.
Refrigerate any leftover soup in an airtight container for 2-3 days. Soup may “settle” and will need to be mixed and re-heated. Enjoy!
STILL HUNGRY?
