Butternut Squash Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 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 1/4-1/2 inch piece peeled fresh ginger, thinly sliced/chopped (Caution!!! It is easy to put too much ginger in this, originally called for 1/2 inch piece. It all depends on how big a diameter your ginger is. ) 2 1/2 cups fat-free, less-sodium chicken broth $ 2 tablespoons (1-inch) slices fresh chives Cracked black pepper (optional)
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Directions: |
Directions:Preparation
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. (You can add more chicken broth if you need to thin the soup to your desired consistency.) Top with chives and pepper, if desired. |
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Number Of
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Number Of
Servings:8 |
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