Vegetarian

Vegetarian Butternut Squash and Beet Soup is for Dinner.

Vegetarian Butternut Squash and Beet Soup takes 15 minutes to prepare.

Vegetarian Butternut Squash and Beet Soup takes 120 minutes to cook.

Vegetarian Butternut Squash and Beet Soup makes 4 servings.

The ingredients for Vegetarian Butternut Squash and Beet Soup are:

1 butternut squash, peeled and cut into chunks
4 beets, peeled and quartered
4 cups vegetable broth, divided
1 T salt
1 large onion, quartered
1 head garlic, peeled and separated
2 T olive oil
1/4 C 1% milk

Here is how you make Vegetarian Butternut Squash and Beet Soup:

Toss vegetables with olive oil and salt. Place in baking dish and pour in 1 cup vegetable broth. Cook in 350 degree oven for 1 1/2 hours, stirring once while cooking.Transfer contents of baking dish to dutch oven, add remaining broth. Simmer for at least 20 more minutes, then puree using immersion blender or in batches in a regular blender. Add milk to taste if too thick.Number of Servings: 4Recipe submitted by SparkPeople user DITRIBAL.

The nutritional information for Vegetarian Butternut Squash and Beet Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 306.6

• Total Fat: 7.5 g
• Cholesterol: 0.8 mg
• Sodium: 2,775.2 mg
• Total Carbs: 60.6 g
• Dietary Fiber: 14.9 g
• Protein: 6.1 g

The dietary needs meet for Vegetarian Butternut Squash and Beet Soup is Vegetarian