Roasted Butternut Squash And Shallot Soup
- 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)
- 1. Preheat oven to 375u0b0.
- 2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375u0b0 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. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.
butternut squash, olive oil, salt, shallots, fresh ginger, chicken broth, chives, black pepper
Taken from www.epicurious.com/recipes/member/views/roasted-butternut-squash-and-shallot-soup-53049071 (may not work)