Vegetarian Butternut Squash & Beet Soup

3 of 5 (1)
member ratings
Nutritional Info
  • 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

View full nutritional breakdown of Vegetarian Butternut Squash & Beet Soup calories by ingredient


Yummy winter soup. Yummy winter soup.
Number of Servings: 4


    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


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: 4

Recipe submitted by SparkPeople user DITRIBAL.

Member Ratings For This Recipe

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    It was tasty, but a bit too salty for me. I'd make it again, but lower the amount of salt. - 12/19/11