Seasonal Eating – Roasted Butternut Squash and Shallot Soup

Roasted Butternut Squash and Shallot Soup
Recipe from Cooking Light

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. 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 steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
   4. Pour into a large saucepan.
   5. Repeat procedure with remaining squash mixture and broth.
   6. Cook over medium heat 5 minutes or until thoroughly heated.
   7. Top with chives and pepper, if desired.

Nutritional Information: Amount per serving (2/3 cup)

• Calories: 112
• Calories from fat: 20%
• Fat: 2.5g
• Saturated fat: 0.4g
• Monounsaturated fat: 1.7g
• Polyunsaturated fat: 0.3g
• Protein: 3.3g
• Carbohydrate: 22.4g
• Fiber: 3.6g
• Cholesterol: 0.0mg
• Iron: 1.6mg
• Sodium: 266mg
• Calcium: 84mg