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Roasted Butternut Squash and Shallot Soup


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.

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  • 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)



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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