Roasted Squash, Beetroot and Chard Soup
by Barney Bryant | 12 May 2023 |
A hearty Roasted Squash, Beetroot and Chard soup, with our Roasted Pepper Paste and a drizzle of our Splendidly Citrussy Lemon Olive Oil.
For this satisfying Roasted Squash, Beetroot and Chard soup, we felt it just needed something extra to give it a boost. Our
Roasted Pepper Paste was the perfect partner - It's sweet smoky flavour and subtle chilli heat added a bright orange awesomeness, finished with a drizzle of our Splendidly Citrussy Lemon Olive Oil.
Squash (whichever is available or preferred)
Beetroot
Chard
Roasted Pepper Paste
Lemon Olive Oil
Sesame seeds
Spring onion
1Peel and chop the squash and beetroot into chunks, rub in a little olive oil and roast in the oven until soft. The seeds of squash can also be roasted and eaten - add to a separate tray and bake until browned and crisp (setting aside once cooked).
2Wash the chard and add into a large pan with a cup of boiling water then boil for a few minutes until stalks are soft.
3Either use a hand blender to blend in the pan, after adding in the roasted squash and beetroot, or transfer everything carefully to a blender and blitz. Heat again if needed. Add salt to taste.
4Serve, and lightly stir in the red pepper paste to create a nice swirl.
Sprinkle over the roasted seeds, chop and add the spring onion (or use chives, fried onion etc).
Drizzle over the Lemon Olive Oil, sprinkle with sesame seeds and a grate of pepper.
5Enjoy with a slice of fresh bread or toast.
Ingredients
Squash (whichever is available or preferred)
Beetroot
Chard
Roasted Pepper Paste
Lemon Olive Oil
Sesame seeds
Spring onion
Directions
1Peel and chop the squash and beetroot into chunks, rub in a little olive oil and roast in the oven until soft. The seeds of squash can also be roasted and eaten - add to a separate tray and bake until browned and crisp (setting aside once cooked).
2Wash the chard and add into a large pan with a cup of boiling water then boil for a few minutes until stalks are soft.
3Either use a hand blender to blend in the pan, after adding in the roasted squash and beetroot, or transfer everything carefully to a blender and blitz. Heat again if needed. Add salt to taste.
4Serve, and lightly stir in the red pepper paste to create a nice swirl.
Sprinkle over the roasted seeds, chop and add the spring onion (or use chives, fried onion etc).
Drizzle over the Lemon Olive Oil, sprinkle with sesame seeds and a grate of pepper.
5Enjoy with a slice of fresh bread or toast.
Roasted Squash, Beetroot and Chard Soup
AuthorBarneyCategoryGluten Free, Soup, Starters & Sides, Vegan, Vegetarian