Category: Main Course
Roasted Butternut Squash & Shallot Soup - TastyPlanner.com
Chef: Kevin and Charla
Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper.
Recipe Source: http://find.myrecipes.com/r...
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)
Instructions
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.
Calories: 112 (20% from fat)
Fat: 2.5g (sat 0.4g,mono 1.7g,poly 0.3g)
Protein: 3.3g
Carbohydrate: 22.4g
Fiber: 3.6g
Cholesterol: 0.0mg
Iron: 1.6mg
Sodium: 266mg
Calcium: 84mg
Similar recipes
Community activity
- Times saved to recipe box: 9
- Times Recommended: 0
- Times added to planner: 4
