Vegetarian

Squash and Root Veggie Soup is for Soup.

Squash and Root Veggie Soup takes 30 minutes to prepare.

Squash and Root Veggie Soup takes 25 minutes to cook.

Squash and Root Veggie Soup makes 4 servings.

The ingredients for Squash and Root Veggie Soup are:

1 large (7-1/4" to 8-1/2" long) Carrots, raw
1 serving beets, whole baby, (Golden Circle) 100g serving, approx 2.5 beets
1 serving beets, whole baby, (Golden Circle) 100g serving, approx 2.5 beets
1 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh
226 gram Squash, Summer (Zucchini & Yellow) 1 cup
1 cup Vegetable: Butternut Squash Puree (Joy of Cooking) (by CLRICHM)
.5 stick Butter, salted

Here is how you make Squash and Root Veggie Soup:

1. Blend all veggies2. Transfer to pot, cook until boils and simmer for 20 minutes3. Return blender and pulse until smoothServing Size: 4

The nutritional information for Squash and Root Veggie Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 205.8

• Total Fat: 14.7 g
• Cholesterol: 38.7 mg
• Sodium: 252.6 mg
• Total Carbs: 17.0 g
• Dietary Fiber: 5.3 g
• Protein: 3.3 g

The dietary needs meet for Squash and Root Veggie Soup is Vegetarian