Photo: Oxmoor House
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 recipe.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Cooking Light Gluten-Free Cookbook

Ratings & Reviews

Please don't waste time on this recipe

December 07, 2015
My wife and I love to cook. We made this recipe because we love butternut squash soup. This recipe must have been generated by a computer. It is worthless, tasteless, and we are pissed off beccause we wasted all the prep time to cook this. Not fit to eat, and nothing that you can think of adding would make it palatable. I wish I could give it negative stars.

jbmolla's Review

March 18, 2013
Sure some people would love this, but not me. Devoid of flavor and very flat. Would not make again.

KeepontryingM's Review

January 09, 2012
This is good and easy, but it does take awhile. I use my immersion blender.