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.
Roasted Butternut Squash and Shallot Soup
Roasted Butternut Squash and Shallot Soup

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

Directions

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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