Butternut Squash Soup with Golden Beet Chips | PrimalGourmet
This Butternut Squash Soup with Golden Beet Chips makes a great Paleo dinner idea for the Fall season. It's as easy as it is delicious!
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Cooking tools:
- Mandoline
- Immersion blender
- Blender
- Oven
- Baking sheet
- Parchment paper
- Spatula
- Peeler
- Chef's knife
- Cutting board
- Pot
- Stove
- Ladle
- Serving bowl
- Measuring cup
- Measuring spoon
Ingredients
- 2 1/2 cups butternut squash – cubed (frozen works great in this recipe)
- 1 L vegetable stock
- 1 shallot – diced
- 2 garlic cloves – minced
- 1 celery stalk – diced
- 1 cup coconut milk – plus extra for garnish
- ½ teaspoon turmeric powder
- ¼ teaspoon cinnamon powder
- ½ teaspoon cayenne pepper (optional)
- fresh chives – finely chopped for garnish
- 1 tbsp extra virgin olive oil – plus extra for garnish
- salt
- pepper
- 2 golden beets – thinly sliced using this mandolin
- coarse sea salt (such as Maldon)
- 1 tsp extra virgin olive oil
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