Roasted Butternut Squash, Ginger & Shallot Soup

By KDCooks

Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe.

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
• 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. Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth.

4. Cook over medium heat 5 minutes or until thoroughly heated.