A cold rainy day is a perfect day for soup made with butternut squash, carrot and sweet potato. The starchy vegetables become a velvety puree and the coconut milk adds a rich depth.
This time I didn't have sweet potatoes, but I did have beets. The sweet earthy flavor of the beets didn't change the flavor much but the color is redder.
What color would say that is? Persimmon? I downloaded the Sherwin Williams paint sample color matching ap and it suggests Gladiola, Coral bells, Ardent coral or Heart throb. While I don't want butternut beet soup as a wall hue, I enjoyed it as a vibrant colored soup.
Add a dollop of yogurt, lime, cilantro, sriracha sauce to balance the sweet rustic flavors of the soup and you've got a meal. (A slice of fresh baked wheat bread is an excellent side. Never turn down fresh bread.)
Butternut Beet Soup
3 medium beets4 medium carrots1 medium butternut squash
5 cups chicken or vegetable broth
1 can unsweetened coconut milk (14 oz)
2 onions, chopped
10 cloves garlic, peeled
4 oz fresh gingers, peeled
2 bay leaves
2 cups fresh cilantro, chopped
1 teaspoon sriracha (Thailand chili vinegar hot sauce)
1/2 cup plain yogurt (I use Greek)
- When the veggies are soft you are ready to puree the soup. First remove the bay leaves. Then use an immersion blender to puree the mixture. If you don't have an immersion blender, puree the soup in batches through a blender or food processor.
- To serve the soup pour into bowls and top with a dollop of the yogurt sauce. You can even make a design if you want. I made a smilely face in my first bowl and then figured why not something more discriptive like a beet? No special tools needed. I used a spoon and a chopstick.