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Roasted Butternut Squash and Shallot Soup

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.


★★★★★ 1 vote

20 Min
50 Min


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4 c
(1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 Tbsp
olive oil
1/4 tsp
large shallots, peeled and halved
(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)

How to Make Roasted Butternut Squash and Shallot Soup


  • 1Preheat oven to 375 f
  • 2Combine 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.
  • 3Place 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.
  • 4Place 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.
  • 5Cook over medium heat 5 minutes or until thoroughly heated.

    Top with chives and pepper, if desired.

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About Roasted Butternut Squash and Shallot Soup

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

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