Roasted Butternut Squash and Shallot Soup
Makes 6, 2/3-cup servings
4 c. peeled butternut squash, cut into 1-inch cubes (about 1 1/2 pounds)
1 Tbsp. olive oil
1/4 tsp. salt
4 large shallots, peeled and halved
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
2 1/2 c. fat-free, less-sodium chicken broth
2 Tbsp. fresh chives in 1-inch slices
Cracked black pepper (optional)
Preheat oven to 375F.
Combine first five ingredients in a roasting pan or jelly-roll pan; toss well. Bake for 50 minutes or until tender, stirring occasionally. Cool ten 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 spatters. Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat five minutes or until thoroughly heated. Top with chives and pepper, if desired.
You may use an immersion blender to lend the ingredients directly in the saucepan.
Recipe from Cooking Light
Total fat 2.5g
Saturated fat .4g
Dietary fiber 3.6g