Roasted Butternut Squash and Shallot Soup

Name: Roasted Butternut Squash and Shallot Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters (1-inch) cubed peeled butternut squash (about 1 1/2 pounds); 591 milliliters fat-free, less-sodium chicken broth; 2 Tbsps (1-inch) slices fresh chives; 1 inches peeled fresh ginger, thinly sliced; 1 Tbsp olive oil; 0 teaspoons salt; 4 larges shallots, peeled and halved

Roasted Butternut Squash and Shallot Soup might be just the soup you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 79 calories, 2g of protein, and 3g of fat per serving. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, ginger, shallots, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well.

Ingredients you will need

Jelly

Roll

Equipment you will use

Roasting Pan

Bake at 375 for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

Equipment you will use

Oven

Place half of squash mixture and half of broth in a blender.

Ingredients you will need

Squash

Broth

Equipment you will use

Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

Equipment you will use

Blender

Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

Equipment you will use

Blender

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.

Ingredients you will need

Chives