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.

 

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. 

Yield:

6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)

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)

Preparation

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.

Add an extra treat and serve with our Cranberry-Walnut Pain au Levain!

Pain au Levain cranberry-walnut H&F Bread Co.com

Recipe from Cooking Light - for nutrition info, click here