Rating: 2 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe.

Bruce Weinstein and Mark Scarbrough
Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

112 calories; fat 2.5g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.3g; protein 3.3g; carbohydrates 22.4g; fiber 3.6g; iron 1.6mg; sodium 266mg; calcium 84mg.
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