roasted butternut squash and shallot soup
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.
prep time
20 Min
cook time
50 Min
method
Bake
yield
4-6 serving(s)
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)
How To Make roasted butternut squash and shallot soup
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Step 1Preheat oven to 375 f
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Step 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.
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Step 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.
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Step 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.
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Step 5Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.
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