Spiced beetroot and butternut soup, and some autumn gratitude


 Practising gratitude is something I’ve been trying to do more of recently; with every thankful thought and positive affirmation I can feel my mood lifting and my serotonin skyrocketing. When the rains set in in September, I found myself mourning the summer that had passed and dreading the winter to come. But then I thought to myself, I bet I wouldn’t appreciate summer half as much if I didn’t spend nine months of the year looking forward to it. And also, autumn (despite its unpredictability) can indeed be absolutely breathtaking too.

So I set about making a list of everything I’m grateful for in autumn, and here’s my top 10;

  1. the trees are incredible, the colours simply magical
  2. the fallen leaves are so satisfyingly crunchy underfoot, and so satisfying to kick about
  3. glossy, smooth conkers, perfect for fighting (or in my case just stroking in my pocket)
  4. crisp, sunny and still mornings where everything looks beautiful
  5. snuggly clothes – cashmere and cable knits
  6. earthy, nourishing, seasonal fruits and veggies
  7. comforting soups and stews
  8. the return of all my favourite TV shows (finally), and cosy nights in watching them
  9. a whole extra hour of sleep when the clocks go back
  10. Halloween, fireworks and the countdown until Christmas

So with numbers 6 and 7 in mind (whilst dressed in number 5, with number 8 on TV in the background) I created this autumn inspired spiced beetroot and butternut soup. It’s so warming and delicious, and the colour is just SO on-season. It’s pretty much just autumn in a bowl. And believe me, autumn tastes delightful.

Ingredients

  • 1 butternut squash
  • 2 beetroot, peeled
  • 1 tsp ginger
  • 1 clove garlic, peeled
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 1/2 tsp Himalayan sea salt
  • 750ml water

Peel the butternut squash and chop it into large chunks. Place in a mixing bowl along with the garlic and beetroot and add the olive oil, paprika, cumin and salt. Mix thoroughly so that all the veggies are covered in the oil and spices.

Bake in the oven at 180 degrees for 45 to 50 minutes, until the vegetables are lovely and soft. Pop in a blender with the water and blitz for about two minutes until the soup is smooth and creamy. Pour into bowls and garnish with some seeds, fresh coriander or fresh mint. Souper!

Love, Mrs H xx

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