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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)
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Sweet, spicy, fresh and exquisite soup! You may serve it with your fave cheese sandwich.
Preparation Time 15 min | Cooking Time 55 min | 6 servings
Ingredients
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)
Steps
- Preheat oven to 375°.
- 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.
- 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.
Calories: 112 Cal
Protein: 3.0g
Carbohydrates: 22.0g
Fat: 2.0g
Protein: 3.0g
Carbohydrates: 22.0g
Fat: 2.0g
Other Dietary Information
Fiber:3.6g
Cholesterol:0.0mg
Iron:1.6mg
Sodium:266mg
Calcium:84mg
Fiber:3.6g
Cholesterol:0.0mg
Iron:1.6mg
Sodium:266mg
Calcium:84mg
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