1 organic fresh beetroot, peeled and diced
1/2 a small pumpkin or squash, peeled and diced
Knob of unsalted butter
What to do:
1 Put the beetroot and pumpkin in a saucepan with enough water to just cover them, and bring to a simmer.
2 Gently cook until both vegetables are soft (about 10 minutes).
3 Pureé, either in a blender or through a sieve. Add a small knob of unsalted butter at the end and, if you like, a little milk. Mix to a soft pureé consistency.
For more delicious recipes and tips from Plum founder Susie Willis, check out the recipe section at Plum.