Appetizers / Soups / Salads

Butternut Squash and Root Vegetable Soup is for Soup.

Butternut Squash and Root Vegetable Soup takes 30 minutes to prepare.

Butternut Squash and Root Vegetable Soup takes 60 minutes to cook.

Butternut Squash and Root Vegetable Soup makes 8 servings.

The ingredients for Butternut Squash and Root Vegetable Soup are:

3 Tablespoons extra virgin olive oil
1 large onion peeled and chopped
2 cloves fresh garlic, crushed
1 large butternut squash, peeled, seeded and cubed
3 carrots peeled and chopped
3 parsnips peeled and chopped
1 sweet potato peeled and chopped
2 leeks, cleaned and chopped, white parts only
1 teaspoon ground thyme
Salt and freshly ground pepper to taste
8 cups organic vegetable stock

Here is how you make Butternut Squash and Root Vegetable Soup:

Heat the oil in a large pot, add the onions and garlic and saut? till the soft.Add remaining vegetables, thyme, salt and pepper and saut? for a few more minutes.Pour in the stock and bring to the boil.Reduce heat, cover and simmer till the vegetables are soft, about 45 minutes.Cool, then puree.Adjust seasonings to taste and reheat before serving.Serving Size: Makes 8 2 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user SLEATHERMAN.

The nutritional information for Butternut Squash and Root Vegetable Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 206.7

• Total Fat: 5.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,009.9 mg
• Total Carbs: 39.1 g
• Dietary Fiber: 8.2 g
• Protein: 3.1 g

The dietary needs meet for Butternut Squash and Root Vegetable Soup is Vegetarian