Roasted Butternut Squash and Shallot Soup

December 2, 2016

 

 

 

 

 

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

Nutritional Information:  Calories 112; Calories from fat 20 %; Fat 2.5 g; Satfat 0.4 g; Monofat 1.7 g; Polyfat 0.3 g; Protein 3.3 g; Carbohydrate 22.4 g; Fiber 3.6 g; Cholesterol 0.0 mg; Iron 1.6 mg; Sodium 266 mg; Calcium 84 mg

 

 

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  
  • (1/2-inch) piece peeled fresh ginger, thinly sliced  
  • 1/2 cups  fat-free, less-sodium chicken broth  
  • tablespoons  (1-inch) slices fresh chives  
  • Cracked black pepper (optional)

Preparation:

  • Preheat oven to 375°.
  • 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.
  • 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.