top of page

Beet and Butternut Squash Soup

Prep Time:

15 minutes

Cook Time:

30 minutes


4-6 Servings

About the Recipe

Embrace the cozy embrace of February, where the crisp winter air beckons for warmth and comfort. In the heart of this soup season, my Beet and Butternut Soup emerges as a delightful symphony of flavors, perfect for the chilly days that define this month.
As the world outside glistens with frost, step into your kitchen to craft a bowl of nourishing goodness that warms not just the body but the soul.

Imagine the process: vibrant beets, chopped and mingling with diced butternut squash in a pot filled with simmering spices. The combination of coriander and cumin adds a touch of exotic warmth, filling the kitchen with the inviting aroma of spices. What makes this soup unique, especially in February, is how the beets naturally tint it with a charming pink hue, offering a visual appeal reminiscent of Valentine's Day.

As February unfolds, indulge in the art of crafting this velvety comforting delight that not only nourishes but also captivates with its aesthetic allure. A bowl of Beet and Butternut Soup represents more than just a culinary creation; it evolves into a gesture of self-love and shared warmth, a perfect embodiment of the spirit of February's soup weather and the celebration of love.


2 medium-sized beets, peeled and diced

1 small butternut squash, peeled, seeded, and diced

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground coriander

1 teaspoon ground cumin

4 cups vegetable broth

1 cup coconut milk

Salt and pepper, to taste

Olive oil, for sautéing

Plain yogurt (optional for garnish)

Fresh coriander leaves or microgreens, (optional for garnish)


  1. Heat a large pot over medium heat and add a bit of olive oil. Sauté the chopped onion until translucent.

  2. Add the minced garlic and sauté for another minute until fragrant.

  3. Stir in the ground coriander and cumin, cooking for an additional minute to toast the spices.

  4. Add the diced beets and butternut squash to the pot. Stir well to coat the vegetables with the spices (for this particular recipe, I decided to roast my squash first, instead of cooking it in the soup, both work- you can even use pre-cooked beets (you can sometimes find them pre-cooked at the grocery store. This would decrease the cook time necessary for this recipe)

  5. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 20-25 minutes or until the vegetables are tender.

  6. Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches.

  7. Return the blended soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.

  8. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld.

  9. Serve the soup hot, garnished with a dollop of plain yoghurt, fresh coriander leaves or microgreens.

bottom of page