Appetizers / Soups / Salads

Roasted Beet and Squash soup is for Dinner.

Roasted Beet and Squash soup takes 15 minutes to prepare.

Roasted Beet and Squash soup takes 45 minutes to cook.

Roasted Beet and Squash soup makes 8 servings.

The ingredients for Roasted Beet and Squash soup are:

Ingredients:

##Butternut Squash, 4 cup, cubes (remove)
##Beets, fresh, 3 cup (remove)
##Red Onion Raw (1/4 cup, 40g or 1.4oz), 1 cup (remove)
##Garlic, 5 clove (remove)
##*Soup, LIPTON, RECIPE SECRETS ONION, Mix, Dry, 1 serving (remove)
##Grape Seed Oil, 2 tbsp (remove)
##Heavy Whipping Cream, 4 fl oz (remove)

Here is how you make Roasted Beet and Squash soup:

cube beets, chop onion and peel / crush garlic cloves.Toss with grape seed oil and alpine touch / saltput in roasting pan in single layer and roast until caramelized. Take care not to burn, but get good golden edges. boil onion soup mix with two cups of water.Add roasted veggie mixture to liquid.blend in a blender or food processor until smooth.add cream. Perhaps a little salt to taste.Serving Size: makes about 8 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user BRJAMA.

The nutritional information for Roasted Beet and Squash soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 156.9

• Total Fat: 9.2 g
• Cholesterol: 20.4 mg
• Sodium: 126.5 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 5.0 g
• Protein: 2.7 g