The cool chill, colored leaves, and carpeted ground, fall is in the air. Always time for soup! Having made up a large batch of butternut squash, I had to think about what to do with left overs. Why not combine two soups I love, butternut squash and borscht?
Butternut Squash Borscht
1 beet (about 2 inches in size)
1 cup purple cauliflower chopped
1/2 cup cooked mashed butternut
2 cups chicken stock
Large pinch kosher salt
Several grinds black pepper
1/2 tsp garlic powder
1 Tbsp olive oil
1 oz coconut milk
- Spiralize the beet and zucchini into noodles. (You can chop into cubes if you don’t have a spiralizer).
- Heat a pan on high and add in 1/2 the olive oil. Add in beets and cauliflower in first and pan fry until they begin to soften. Then add in zucchini and pan fry until it just starts to soften. Add in salt, pepper and garlic, strir frying to just season the vegetables. Then remove beets, cauliflower and zucchini from pan.
- Add in the remainder of the olive oil to the pan. Add in the butternut squash and heat. Pour in the chicken stock and bring to a low boil.
- Use an immersion blender to make soup creamy then add in coconut milk.
- Add the beets, cauliflower and zucchini to the soup.
Things to know
Using a rich homemade chicken stock is best. However, if you need to use store bought, use on that is low/no sodium. Then add a bouillon cube to get a more flavor and depth. You can also substitute the chicken stock for vegetable stock. But, in this case, I recommend homemade that was created by boiling up vegetables that were pre-roasted to bring out caramelized flavors for depth.
Calories and nutrition calculated through MyFitnessPal recipe builder – nutritional information directional only. Sodium level is based on 1/2 tsp salt and 1 cup of beef broth left from cooking.