Roasted Butternut Squash and Shallot Soup

Roasted Butternut Squash and Shallot Soup
Photo by Becky Luigart-Stayner


  • 2 ½ cups fat-free, less-sodium chicken broth
  • Cracked black pepper (optional)
  • ¼ teaspoon salt
  • 1 tablespoon olive oil
  • 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 2 tablespoons (1-inch) slices fresh chives
  • 4 large shallots, peeled and halved
  • + 1 more ingredients
    • 1 (1/2-inch) piece peeled fresh ginger, thinly sliced

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...

View full recipe at My Recipes


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