Roasted Butternut Squash Soup with Shallots

It feels like it’s the first day of fall however it’s the middle of October and it’s still in the 70s. I want it to be fall dammit, so we’re having soup.

This recipe is from Cooking Light. I added in a small red onion because I didn’t have four shallots and added way more ginger than the recipe called for so it had a little heat. (I thought roasting it might mellow it some. Next time, I’ll stick to the recipe on that one.) Served it with a white blend and crusty bread. Delicious.

butternut shallot soup
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)

Preparation:

  1. Preheat oven to 375°.
  2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well.
  3. Bake at 375° for 50 minutes or until tender, stirring occasionally.
  4. Cool 10 minutes.
  5. Place half of squash mixture and half of broth in a blender.
  6. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
  7. Place a clean towel over opening in blender lid (to avoid splatters).
  8. Blend until smooth.
  9. Pour into a large saucepan.
  10. Repeat procedure with remaining squash mixture and broth.
  11. Cook over medium heat 5 minutes or until thoroughly heated.
  12. Top with chives and pepper, if desired.

Yield: 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)

Nutritional Information:
Calories 112
Caloriesfromfat 20 %
Fat 2.5 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 3.3 g
Carbohydrate 22.4 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 266 mg
Calcium 84 mg

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