29 September 2010

Going back to your roots Part II

After making a classic butternut squash soup the previous day, I decided to continue my roasting vegetable trend. I wanted to make use of the rest of my 59 cent a pound butternut squash (a killer deal!!), so I opted for this Roasted Butternut Squash and Shallot soup. The combination of ginger and shallots play well off the sweet backdrop of the butternut squash.


  • 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)


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. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated.

Recipe from Cooking Light, November 2008

I love the bright bold orange of butternut squash, it looks perfect in a brown bowl, just saying.

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