Nested Beet & Butternut Soups

Spice profiles:

Beet soup: allspice, black pepper, cardamon, cayenne, cinnamon, cloves, coriander, cumin, ginger, mace, nutmeg, star anise

Butternut squash: amchur (green mango), black peppercorns, dried lemon, ginger, grains of paradise, orange zest, orange oil, turmeric

In this recipe, you’ll make two soups and “nest” them together in one bowl to serve & eat. Gather 2 heavy bottom pots – 1 large & 1 medium-sized to start.

Roughly chop 1 medium onion, divide equally between pots & sauté in olive oil until tender. In the large pot add 1 medium butternut squash, peeled, seeded & cubed. In the smaller pot add 3 medium beets, washed & cubed, (no need to peel).  Divide the Stock+Spice smokey chili between the pots like this, (more in the beets!):  ¾ of the spice (1 ½ tsp) to the beets & ¼ (1/2 tsp) to the squash. Sauté 2-ish minutes to toast the spices, then fill pots with water to cover well. Bring both to a boil, then reduce to simmer - 45 minutes for the squash & 60 minutes for the beets. Puree each separately. I then ran both through a mesh sieve/chinois, but this is optional. Adjust salt to taste. Lastly, wash ½ bunch of cilantro & puree, with the juice of 1 lime, 2 tsp olive oil & ¼ tsp salt. Serve by filling a bowl 2/3 full with butternut soup, then carefully add beet soup to fill the rest. Garnish with the cilantro mixture. Enjoy!