Squash & Roasted Beet Soup

Recipe for Category Soups & Stews

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Contributed by Adapted from "Bake Space" at www.bakespace.com, from Harvest Herald #394

This is our favorite winter soup! The roasted vegetables add a depth of flavor - so warm and filling on a cold winter night!


4 14.5oz cans Vegetable or chicken broth
4 large beets
1/4 tsp pepper
2 tsp garlic
1 medium squash
1/2 tsp salt
1 tsp minced onion


Preheat oven to 400 degrees F. Place beets on a cookie sheet and roast until soft (30-40 mins). Peel and seed squash. Cut squash into small chunks. Place squash and two cans broth into a large pot with the seasonings. Bring to a boil over high heat, reduce to medium and cook for 30 mins. Test squash and beets for tenderness (should be very soft). Use a hand blender and puree squash until smooth. Peel beets and puree with two cans broth. Mix two purees together.

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