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Roasted Butternut Squash and Shallot Soup

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)
Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy soup recipe. Serve with a grilled cheese sandwich for a simple supper.

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)

Nutrition Information

  • calories 112
  • caloriesfromfat 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

How to Make It

  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.