Roasted butternut squash and shallot soup

By Cmasmouse

Ingredients

• Yield: 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)
• Nutritional Information
• Amount per serving 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)

Details

Servings 6

Preparation

Step 1

Preparation
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.