Roasted Butternut Squash and Shallot Soup
By Ritamay
Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper.
Ingredients
- 4 cups 1-in.-cubed, peeled butternut squash (about 1 1/2 lbs.)
- 1 T. olive oil
- 1/4 t. salt
- 4 large shallots, peeled and halved
- 1 1/2 -in. piece peeled fresh ginger, thinly sliced
- 2 1/2 cups fat-free, less-sodium chicken broth
- 2 T. 1-in. slices fresh chives
- Cracked black pepper (optional)
Details
Preparation
Step 1
Preheat oven to 375º. Combine first 5 ingredients in a roasting pan or jellyroll pan; toss well. Bake at 375º for 50 minutes, or until tender, stirring occasionally. Cool 10 minutes. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes, or until thoroughly heated. Top with chives and pepper, if desired. Yield: 6 servings (serving size: ⅔ cup soup, and 1 t. chives).
CALORIES 112 (20% from fat); FAT 2.5g (sat 0.4g, mono 1.7g, poly 0.3g); PROTEIN 3.8g; CARB 22.4g; FIBER 3.6g; CHOL 0mg; IRON 6.6mg; SODIUM 266mg; CALC 84mg
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