Roasted Butternut Squash and Shallot Soup

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Roasted Butternut Squash and Shallot Soup

4 cups (1-inch) cubed
peeled butternut squash (about 1 1/2 pounds)
4 large shallots, peeled and halved
Cracked
black pepper (optional)

1 (1/2-inch) piece peeled fresh ginger, thinly
sliced

2 1/2 cups fat-free,
a smaller amount -sodium chicken broth
2 tablespoons (1-inch) slices fresh chives
1. Preheat oven to 375°.
2. Mix first 5 ingredients
in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or
until tender, stirring sometimes. Cool it in 10 minutes.
3. Place half of the squash
mixture and half of broth in a blender. Decrease center piece of blender lid (to
allow steam to escape); secure blender lid on blender. Place a fresh towel over
opening in blender lid (to avoid splatters). Blend till smooth. Pour into a
large saucepan.
Replicate procedure with outstanding squash mixture and broth.
Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and
pepper, if Delicious.

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