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Beetroot and Butternut Squash Soup with Ginger

Preparation Time
20 minutes

Cooking Time
40 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


  • 30g Lucy Bee Coconut Oil
  • 2 onions, chopped (400g)
  • 1 squash (about 800g), chopped
  • 800g cooked beetroot, chopped
  • 450g sweet potato, chopped
  • 300g leeks, chopped
  • 1 or 2 garlic cloves, chopped
  • 1 cinnamon stick or 1 tsp. Lucy Bee Cinnamon Powder
  • 1 tsp. ground nutmeg
  • 2 litres stock. I used chicken but vegetable works well - check out our recipe for how to make your own.
  • 1 inch piece ginger, peeled and chopped
  • A Pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • Chilli flakes
  • Chopped coriander


  1. Sauté onions, garlic and ginger for a few minutes over a medium heat.
  2. Add the leeks and stir into the mixture and sauté for a further 5 minutes.
  3. Add squash, cooked beetroot and sweet potatoes and cover with stock.
  4. Add Lucy Bee Cinnamon Powder, nutmeg, Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns. Give the mixture a stir.
  5. Bring to the boil, cover and simmer for around 30 to 40 minutes until the vegetables are soft.
  6. Blitz and serve, I like to stir in chopped coriander and dried chilli flakes to give it a lovely warming and refreshing taste.

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