Roasted Butternut Squash and Shallot Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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, lower-sodium chicken broth |
2 tablespoons chopped fresh chives |
cracked black pepper (optional) |
Directions:
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.
|
|