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Roasted Butternut Squash and Shallot Soup

Yield
Servings
Prep time
1 1⁄2 hours
Course
Soups
Food Allergies
Dairy-free
Source

Adapted from Cooking Light, November 2008 and www.myrecipes.com

Description

A rich and rustic soup.

Ingredients

4 cbutternut squash (peeled and cubed )
1 Tolive oil
1⁄4 tsalt
4 shallots (large, peeled and halved)

Instructions

Preheat oven to 375.

Combine the squash, olive oil, salt, shallots, and ginger in a large bowl. Toss, making sure everything is thoroughly coated with oil.

Bake on a roasting pan or cookie sheet for 50 minutes or until tender, stirring every 15 minutes or so. Cool for 10 minutes.

Combine the roasted squash and the broth or water in a blender or food processor. Blend until creamy and smooth. (This may need to be done in batches - be careful not to burn yourself!) Pour the puree into a large saucepan and cook over medium heat for 5 minutes, or until hot an steaming.

Top with chives and pepper. Serve and enjoy!

Notes

Can be vegetarian if vegetable broth or water is used instead of chicken broth.