Roasted Butternut Squash Soup with Shallots and Ginger

To celebrate the season, we have a recipe for the BEST roasted butternut squash soup with shallots and ginger! The shallots and ginger give this soup an added punch of flavor that isn’t expected. It’s great hot or cold and can easily be doubled for a dinner party!

It’s a great warm, satisfying and healthy comfort food!

Pssst… Love comfort food, but hate the calories and what it does to your waistline? Try some of these lightened-up comfort food recipes:

Creamy Cauliflower Mac ‘n Cheese

Skinny Mash

Skinny Mac and Cheese

Spaghetti Squash with Tomato Sauce and Parmesan Cheese

 

butternut_squash_soup_2_bowls

 

Roasted Butternut Squash Soup

Ingredients

  • 4 cups cubed, peeled butternut squash (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 3 large shallots, peeled and halved
  • 1/2 piece peeled fresh ginger, thinly sliced
  • 2 cloves fresh garlic, diced
  • 3 cups low-sodium chicken broth
  • Cracked black pepper (optional)

Directions
Combine butternut squash, olive oil, salt, shallots, ginger, and garlic in a roasting pan and toss well. Bake at 375°F for 50 minutes or until tender, stirring occasionally. Let cool 10 minutes.

Place half of squash mixture and half of broth in a blender. 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 black pepper (optional).

 

 

Roasted Butternut Squash Soup with Shallots and Ginger
 
Author:
Ingredients
  • 4 cups cubed, peeled butternut squash (about 1½ pounds)
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 3 large shallots, peeled and halved
  • ½ piece peeled fresh ginger, thinly sliced
  • 2 cloves fresh garlic, diced
  • 3 cups low-sodium chicken broth
  • Cracked black pepper (optional)
Instructions
  1. Combine butternut squash, olive oil, salt, shallots, ginger, and garlic in a roasting pan and toss well. Bake at 375°F for 50 minutes or until tender, stirring occasionally. Let cool 10 minutes.
  2. Place half of squash mixture and half of broth in a blender. 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 black pepper (optional).

Related Posts Plugin for WordPress, Blogger...