Roasted Delicata Squash and Gold Beet Soup
INGREDIENTS
1 delicata squash
5-6 small-medium golden (yellow) beets,
1 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)
DIRECTIONS
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 and place squash (cut sides up) on a rimmed baking sheet lined with foil or parchment paper. Add chunky or quartered onion 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. Wrap the beets loosely and individually in aluminum foil.
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). 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.
In a medium pot, add roasted squash, beets, and onions along with the remaining ingredients. Simmer for about 20 minutes, stirring occasionally.
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.