Roasted Beet and Butternut Squash Soup

1. Preheat the oven to 450 F.
2. Wrap diced squash and beets in foil and roast for about 30 minutes or until soft.
3. In a large stock pot, heat oil over medium heat and saute onions until soft. Add garlic and softened squash and beets. Stir in vegetable stock.
4. Bring to a boil. Reduce to a simmer and cook for 20 minutes.
5. Puree with an immersion blender and season to taste. Garnish with goat cheese (optional)

Puree Diet: On a pureed diet, the pureed foods should have a smooth texture with no lumps. They should hold shape on a spoon, but should still be able to easily fall off the spoon when it is tilted.

• Spoon Tilt Test: The food sample should hold its shape on the spoon and falls off fairly easily if the spoon is tilted or lightly flicked. The food sample should not be firm or sticky.

For more information about Pureed Diets, please visit:
https://iddsi.org/IDDSI/media/images/ConsumerHandoutsAdult/4_Pureed_Adults_consumer_handout_30Jan2019.pdf