Maple Balsamic Roasted Beet and Butternut Soup (with Coconut Milk)

I have a new love. It's heart bleeds red.

 

Well, technically, it's all red. Though some are Gold!

Seriously. I NEVER thought that I would say I LIKE Beets, let alone LOVE them.

But after making this soup, I have to confess that I now love beets.

 

At least in this soup, I do. You can keep the pickled ones. I am never going to like THOSE. I mean it. That's a whole other flavor profile and I'm just not interested. 

 

I just want the silky smooth sweet creaminess that Roasted beets have to offer. Especially in THIS phenomenal sweet and savory Soup.

 

Even my husband couldn't get enough of it. I was so sad when I'd reheated the last of it. I'm making more this weekend. I must have it in my belly.

 

 

  Normally I would not have gone out of my way to buy beets at the store, but I got some in my Bountiful Basket, and I promised myself I would roast the heck out of every veggie I would normally turn my nose up at.  I have found, happily, that I have more greatly enjoyed every vegetable I have roasted. Even Radishes, which is crazy, but they totally change and become as sweet as candy! So I figured beets would have a good chance of becoming palatable for me.

 

So this soup started out as these roasted Veggies:

 

 

While I liked the flavor, I felt like it should have cooked longer. I had done my standard high heat method of roasting, but wished I had slow roasted them for several hours instead. They were a little firm for my liking. When you make them, you can choose between the two methods depending on how firm/crisp you like your veggies.

 

I completely neglected to take a photo of the veggies BEFORE they roasted, and when I tossed them together before serving, everything took on the hue of the red beets (as seen above), even though the other 3 vegetables in the medley are orange/gold. That's beets for ya! They color everything they touch!

So here are two recipes for you to enjoy! The first is for the Roasted Medley, and the second is for the soup to make with the Medley. I will only be having the soup from here on out. It's so completely amazing that I must proceed immediately to recipe 2 from now on. But don't think you can skip the roasting and just make this with fresh produce! It will NOT be the same flavor or texture at all!

 

 

Maple Balsamic Roasted Beets and Butternut Squash Medley 

 

I always use my Baking Stones for roasting. For this medley, I also added a piece of parchment paper for easy clean-up. You can do it on a regular baking sheet, but I would make sure to use parchment or a silpat mat to help with sticking to the pan.

 

3 large Red Beets, washed and scrubbed well, stem removed (If desired, you can peel them)
3 large Gold Beets, prepared the same as the red
1/2 Large Butternut Squash, peeled (or 1 small)
1 cup Baby Carrots (optional, but I liked them in it)
1/4 cup Real Maple Syrup
2 TBL Balsamic Vinegar
1 TBL Kosher Salt

Cut the beets and squash into similar bite-sized chunks. Add carrots to mix. Whisk together the remaining ingredients, and pour over the mixture, stirring to blend. Bake at 425° for 30 minutes, stirring halfway through (For a more firm texture). OR bake at 300° for 90 minutes, then stir before placing under the broiler for 5 minutes (for a softer texture).

Scatter fresh herbs over the top before serving, if desired.

Roasted Beet and Butternut Soup with Coconut Milk

This recipe can easily be halved. Save the remainder of the coconut milk for another purpose.

1 batch of Roasted Beet Medley
2 cans Chicken Broth
salt and pepper to taste
1 tsp Balsamic Glaze (optional)
1 tsp ground Sumac (optional)
1 can Coconut Milk (can be light if desired)

Bring the beet medley to boil in the chicken broth. Reduce to low and let simmer for 30 minutes. Puree with a blender or immersion blender (I used my Blendtec and it really got it smooth!). Add additonal seasonings and the coconut milk. Bring to desired temperature. Serve hot or at room temperature, or even chilled. Garnish with Coconut Cream (skimmed from top of can), Whipped Cream or Cream Fraiche. Fresh herbs, croutons or cheese toast is also a nice touch.  

 
I've decided that this soup will be PERFECT for shooter cups at my next party. I think this soup will be on my appetizer table menu forever. And Ever. Amen.

Also, I added a new spice that I've been experimenting with: Sumac. It is very lemony. If you don't have it, you can substitute some lemon juice or zest for the acidic element.