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Ingredients
For 4 Serving(s)
roasted-butternut-squash-and-shallot-soup
- 4 c butternut squash
- 1 T olive oil
- 1/4 t salt
- 4 shallots
Roasted Butternut Squash and Shallot Soup Directions
- 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!