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Butternut squash and beetroots spicy cream

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Butternut squash and beetroots spicy cream Suitable for Vegans
Butternut squash and beetroots spicy cream

Ingredients for the butternut squash cream

• 500gr butternut squash
• 1 medium potato
• 1 small onion
• 1 small red chilly pepper
• 1 pinch cinnamon powder
• 1 pinch ginger powder
• extra virgin olive oil
• salt

Ingredients for the beetroot cream

• 400gr beetroots
• 1 medium potato
• 1 garlic clove
• 1 pinch cumin powder
• 1 pinch black ground pepper
• 1 small bunch of fresh coriander
• extra virgin olive oil
• salt


• In one saucepan stir fry the small onion with the chilly pepper.

• Add the chopped butternut squash and potato, pour half glass of water, adjust with salt, cover and cook for 20 minutes.

• In another saucepan, stir fry a garlic clove, add beetroot, cover with water, adjust with salt and pepper and cook for another 20 minutes.

• When both are cooked through, add cinnamon and ginger to the squash and coriander and cumin to the beetroot.

• Blend them separately adding one or two tablespoons of hot water if needed.

• Pour the butternut cream on a serving plate and arrange the beetroot on top.

• Serve hot and enjoy!

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