roasted butternut squash and shallot soup

Name: Roasted Butternut Squash and Shallot Soup
Prep time: 20 min
Cook time: 50 min
Yield: 4
Cuisine: American
Ingredients: 4 cup(s) (1-inch) cubed peeled butternut squash (about 1 1/2 pounds); 1 tablespoon(s) olive oil; 1/4 teaspoon(s) salt; 4 - large shallots, peeled and halved; 1 - (1/2-inch) piece peeled fresh ginger, thinly sliced; 2 1/2 cup(s) fat-free, less-sodium chicken broth; 2 tablespoon(s) (1-inch) slices fresh chives; - cracked black pepper (optional)

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

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.

(1 rating)

yield 4 -6

prep time 20 Min

cook time 50 Min

method Bake

Ingredients For roasted butternut squash and shallot soup

4 c

(1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 Tbsp

olive oil
1/4 tsp

salt
4

large shallots, peeled and halved
1

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

fat-free, less-sodium chicken broth
2 Tbsp

(1-inch) slices fresh chives
cracked black pepper (optional)

How To Make roasted butternut squash and shallot soup

1
Preheat oven to 375 f

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.
4
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.
5
Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.
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