Guest Post: Squash, Sweet Potato, and Carrot Puree

Today's guest poster, Max, is a student in Art History at the University where I work (not to mention a super cook and a fantastic food-photographer). I'm so glad that he has agreed to share this delicious, hearty soup with us. In small portions, I think it would be perfect for a Christmas first course. The beet flower adornment is so charming and really makes this whole dish holiday-level-special.


Butternut squash, sweet potato and carrot puree, ornamentally enhanced with a flower of beetroot salad

For the puree:
1 butternut squash
3 sweet potatoes
a few carrots, perhaps 7?
Half an onion ( of a big cooking onion )
And four garlic cloves.
Some fresh ginger.
Salt, Cayenne, Paprika.

Heat a litre and a half or so of water with a cube of vegetable bouillon.

Chop onion, garlic. Dice the veggies.

Put oil into big pot, add onion, garlic, simmer briefly. Add the vegetables and ginger with more oil and let warm for 10 minutes ( - alternatively you can put the vegetables onto a baking tray and put them in the oven to roast.)

Next, pour the vegetable broth over the vegetables. Season with salt, cayenne and paprika. Have it gently boil for 40 minutes.

Mix it all up with a blender.

Ready.

Beetroot salad:
As many beetroots as you like.

Cut off the leaves. Boil for 45 minutes. Then peel them, and cut into cubes. Drip some olive oil and balsamic and perhaps add some rosemary.

Voilà!

To make the presentation even more beautiful, why not put some cream in the middle and drape the beetroot salad on top of that?