Roasted Butternut Squash and Shallot Soup
(from Amanda_Rose’s recipe box)
Prep time: 60 minutes
Cook time: 10 minutes
Serves 2 people
Categories: Soup, Vegetarian
Ingredients
- 2 cups (1-inch) cubed peeled butternut squash
- 1/2 tablespoon olive oil
- 1/8 teaspoon salt
- 2 large shallots, peeled and halved
- 1/3-inch piece peeled fresh ginger, thinly sliced
- 1 1/4 cups fat-free, less-sodium chicken broth
- 1 tablespoons (1-inch) slices fresh chives
- Cracked black pepper (optional)
Directions
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Preheat oven to 375°.
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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.
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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.