Dinner

Butternut Beet soup is for Dinner.

Butternut Beet soup takes 60 minutes to prepare.

Butternut Beet soup takes 60 minutes to cook.

Butternut Beet soup makes 8 servings.

The ingredients for Butternut Beet soup are:

NOTE: the sodium count is incorrect-I used two boxes of Full Circle Organic Fat Free Vegetable Broth and added NO salt. The broth had a total sodium count of 1140 mg, the beets roughly 300 mg, the squash around 24 mg, all that added together and divided by 8 is 183 mg of sodium per serving. I did not research the potassium.

4-5 lb butternut squash
3 2" diam beets
2 boxes fat free vegetable broth
1 c chopped green onion and 20 cloves garlic

Here is how you make Butternut Beet soup:

Seed and peel squash, peel beets, remove papery coating from garlic. Cut vegetables into 1-2' cubes, mix in garlic, turn on to a large baking sheet and drizzle with olive oil. bake vegetables at 350 F for an hour. While that is baking, simmer chopped green onion in the broth for 5 minutes and allow to cool. Puree roasted vegetables with some broth in a blender until all vegetables are pureed. Serve with a hearty bread or crackers.Serving Size: makes 8 big bowls fullNumber of Servings: 8Recipe submitted by SparkPeople user BEEFARM.

The nutritional information for Butternut Beet soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 213.2

• Total Fat: 7.1 g
• Cholesterol: 0.0 mg
• Sodium: 977.5 mg
• Total Carbs: 38.1 g
• Dietary Fiber: 9.2 g
• Protein: 3.5 g

The dietary needs meet for Butternut Beet soup is Vegan