Roasted Butternut Squash and Shallot Soup
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Ingredients
4 cups (1-inch thick) peeled butternut squash, diced (about 1/2 pound)
1 tablespoon olive oil
¼ teaspoon salt
4 large shallots, peeled and halved
1 (1/2-inch) slice peeled fresh ginger, thinly sliced
2 ½ cups low-sodium, fat-free chicken stock
2 tablespoons (1-inch thick) fresh green onions
Ground black pepper (optional)
To make
Tangy fresh ginger complements sweet winter-baked zucchini and shallots in this simple soup recipe. Serve with a grilled cheese sandwich for a simple dinner.
Preheat the oven to 375 degrees.Combine the first 5 ingredients in a baking dish or roll pan; mix well. Bake at 375 degrees for 50 minutes or until cooked through, stirring occasionally. Let cool for 10 minutes.Combine half of the pumpkin mixture and half of the broth in a blender. Remove the center part of the blender lid (to release steam); secure the blender lid to the blender. Cover the hole in the blender lid with a clean towel (to avoid splashing). Whisk until smooth. Pour into a large saucepan. Repeat with the remaining pumpkin mixture and broth. Cook over medium heat for 5 minutes or until completely warmed through. If desired, sprinkle with green onions and pepper.
Preheat the oven to 375 degrees.Combine the first 5 ingredients in a baking dish or roll pan; mix well. Bake at 375 degrees for 50 minutes or until cooked through, stirring occasionally. Let cool for 10 minutes.Combine half of the pumpkin mixture and half of the broth in a blender. Remove the center part of the blender lid (to release steam); secure the blender lid to the blender. Cover the hole in the blender lid with a clean towel (to avoid splashing). Whisk until smooth. Pour into a large saucepan. Repeat with the remaining pumpkin mixture and broth. Cook over medium heat for 5 minutes or until completely warmed through. If desired, sprinkle with green onions and pepper.
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Author:Admin
Published: 11/20/2023 10:04 PM
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