Lipstick Soup

We just got back from a vacation and are getting back to our soup for dinner diet after having indulged in the yummiest food and desserts over the last week. We have definitely put on some holiday weight but whats a good holiday without some great food? Now that we are back however it’s time to try and shed some of the pounds we gained and watch what we eat.

The idea for this soup originated one evening a few months back when my husband came home and told me he had had lipstick soup for lunch. All he could tell me about it was that it had beetroot. The only form I have had beetroot so far is in a salad. I do know that it’s low in fat, full of vitamins and minerals and packed with powerful antioxidants.

This is a super easy recipe with very few ingredients, needs very little prep and is fast to cook. The soup has the prettiest color, a rich magenta true to it’s name.

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 4



  1. Beetroot – 2 medium ones (Cubed)
  2. Butternut Squash – 1 cup  (Cubed)
  3. Potato – 1 large (Cubed)
  4. Onion – 1/2 medium  (Cubed)
  5. Garlic – 2 cloves
  6. Vegetable broth / chicken broth – 4 cups (Unsalted)
  7. Salt – 1.5 teaspoons
  8. Black peppercorn – 0.5 teaspoon
  9. Fresh thyme – A few sprigs (3-4)
  10. Olive oil – 2 teaspoons


  1. Add the beetroot, potatoes, garlic, onions and squash in a pot with the olive oil and water, and simmer on medium heat for 5 minutes.
  2. Add salt and pepper to the pot, cover the pot and cook for 25 minutes on low heat.
  3. Blend the contents of the pot using a hand blender.
  4. Add a few sprigs of thyme to the pot and simmer for 5 minutes on low heat.
  5. Garnish with a sprig of thyme and serve hot. I added some croutons to my soup and it tasted delicious!



Green Apple and Butternut Squash Soup

Keeping up with our new year resolution, we had soup for dinner last night. Well, we didn’t entirely follow our resolution, as we skipped the salad and ate the soup with freshly baked slices of french baguette. But this is the longest that I have followed any new year’s resolution so far, even if in part only. So I’m not complaining. Last night’s dinner was a delicious green apple and butternut squash soup with spiced olive oil.

Green Apple and Butternut Squash Soup 

I have made butternut squash soup before and it has the creamiest texture. This time around, I experimented with the ingredients by adding apple instead of carrots that I usually use, to the squash. The apple added a nice tartness to the soup. I also used roasted cumin powder, which added a very nice flavour to the slightly tart creamy soup.

We enjoyed eating it and I hope so will you.

Prep time: 15 minutes

Cook time: 50 minutes

Serves: 5


  1. Green apple (cubed)- 2 cups
  2. Butternut Squash (cubed) – 3 cups
  3. Potato (cubed) – 1 cup
  4. Leek (chopped) – 1.5 cups
  5. Chicken broth (unsalted) – 2 cups (You could also use unsalted vegetable broth)
  6. Water – 2 cups
  7. Butter – 1 tablespoon
  8. Salt – 2.5 teaspoons
  9. Black peppercorn – 0.5 teaspoon
  10. Cumin powder (roast the cumin seeds before grinding) – 1 teaspoon
  11. Nutmeg powder – 1 pinch

For the Garnish:

  1. Chives (chopped) – A handful
  2. Olive oil – 1 tablespoon
  3. Garlic powder – 1 teaspoon
  4. Red chilli flakes – 1 teaspoon
  5. Salt – 0.25 teaspoon


  1. Heat butter in a pot and add the chopped leek. Saute for a couple of minutes
  2. Add the cubed vegetables and saute for 5 minutes
  3. Add salt, cumin powder and peppercorn to the pot
  4. Add chicken broth and water to the vegetables. Cover the pot and let it simmer for 45 minutes
  5. Remove the lid and blend the contents of the pot. Add a pinch of nutmeg powder and simmer for a few minutes


For the spiced oil:

Mix the olive oil, garlic powder, salt and red chilli flakes in a small bowl to make a spiced oil mixture.

Serve the soup hot and add a spoon of the spiced oil. Add some chopped chives. Enjoy it with some warm bread.