Roasted Butternut Squash and Shallot Soup

Annacia *

By
@Annacia

Fresh ginger complements the sweet roasted squash and shallots in this easy soup. It's lovely alone for a lunch, as a light dinner with a salad or as a component in those big holiday meals.


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Comments:

Serves:

4-6

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

4 c
(1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 Tbsp
olive oil
1/4 tsp
salt
4
large shallots, peeled and halved
1
(1/2-inch) piece peeled fresh ginger, thinly sliced
2 1/2 c
fat-free, less-sodium chicken broth
2 Tbsp
(1-inch) slices fresh chives
cracked black pepper (optional)

Directions Step-By-Step

1
Preheat oven to 375 f
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.
4
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.
5
Cook over medium heat 5 minutes or until thoroughly heated.

Top with chives and pepper, if desired.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy