ROAST VEGETABLES: Preheat oven to 425 degrees fahrenheit. Arrange beets, butternut squash, garlic clove and shallots into distinct rows on a parchment lined baking sheet. Sprinkle sage over the butternut squash and then drizzle the veggies with olive oil, salt and pepper. Use your hands to ensure that the vegetables are evenly coated in the oil, salt and pepper but take care not to mix everything all together (the beets will color the other vegetables if they get mixed in). Ensure veggies are in an even layer and then roast for 30 minutes.
WARM THE STOCK: Five minutes before vegetables finish, warm the stock in a small saucepan on the stove.
BLEND BUTTERNUT: Transfer butternut squash and sage, half of the shallots, nutmeg, 2 cups of the vegetable stock to a high speed blender. Carefully blend until smooth (see notes) and transfer soup to a soup pot. Place the soup pot on the stove over low heat to keep it warm while you finish the beets.
BLEND THE BEETS: Rinse out the blender and add the beets, the remaining half of the shallot and garlic as well as the remaining ½ cup of vegetable stock and balsamic vinegar to it. Blend until smooth.
SERVE: Put 1 heaping cup of butternut squash soup into a bowl. Add 1-2 tablespoons of the beet soup on top in a swirl pattern (see video in tips section above). Decorate with chives and pumpernickel croutons if desired. Serve immediately or place each soup in its own airtight container and store in the refrigerator for up to a week.
Notes
Use care when blending hot liquids! If using a traditional blender, fill it only halfway to prevent pressure buildup. Remove the center cap of the blender lid to allow steam to escape, covering it with a kitchen towel to shield against splatter.
You will likely have leftover beet soup so feel free to serve it at the table so diners can add more to their bowls as they eat.
Nutrition information does not include the optional garnishes.
