Roasted Butternut Squash and Shallots Soup
By: Jessica
Published: Thursday, January 20, 2011 - 9:16am

Ingredients




4 cups (1- inch) cubed peeled butternut squash (about 1 ½ pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and halved
1 piece (½- inch) 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)

Preparation

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. 4 Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.