Roasted Butternut Squash and Shallot Soup January 05, 2016 13:52
This three-step recipe (roast, blend, simmer) is an easy and flavorful way to warm up with a creamy vegetable-based soup on a chilly winter afternoon.
Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe.
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.
Recipe from Cooking Light - for nutrition info, click here