Roasted Butternut Squash and Shallot Soup

By á-4131

Yield: 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)
3 points plus

Calories: 112
Calories from fat: 20%
Fat: 2.5g
Saturated fat: 0.4g
Monounsaturated fat: 1.7g
Polyunsaturated fat: 0.3g
Protein: 3.3g
Carbohydrate: 22.4g
Fiber: 3.6g
Cholesterol: 0.0mg
Iron: 1.6mg
Sodium: 266mg
Calcium: 84mg

Ingredients

• 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 4 large shallots, peeled and halved
• 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
• 2 1/2 cups fat-free, less-sodium chicken broth
• 2 tablespoons (1-inch) slices fresh chives
• Cracked black pepper (optional)

Preparation

Step 1

1. Preheat oven to 375°.

2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

3. 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.