Friday, November 26, 2010

Roasted Butternut Squash and Shallot Soup

I found this recipe in the Melaleuca Leadership in Action magazine November 2010

"Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper."

Makes 6 servings

You'll need:
4 cups cubed peeled butternut squash
1 tbsp olive oil
1/4 tsp salt
4 large shallots, peeled and halved
1 piece peeled fresh ginger, thinly sliced
2 1/2 cups fat free low-sodium broth
2 tbsp fresh chives

Preheat oven to 375

Combine first 5 ingredients in a roasting pan, toss well. Bake for 50 minutes, stirring occasionally. Cool for 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. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into saucepan.


I just put in a pot with the broth, on medium heat and start squishing it with a potato masher - that's if you don't mind a few lumps.

Cook on medium heat for 5 minutes or until heated. Top with chives, if desired.

This would also be tasty topped with sour cream - a tip I got from Carrie Nowlin fellow Motivated Mom.