6 Simple & Delicious Soup Recipes

4) Butternut Squash And Shallot Soup (4 of 6)

Butternut Squash And Shallot Soup

4) Butternut Squash And Shallot Soup (4 of 6)

 

 

Ingredients

  • 4 cups of butternut squash (cubed and peeled)
  • 1 tbsp of olive oil
  • 4 shallots (peeled and halved)
  • 1/4 tsp of salt
  • 1 (1/2-inch) piece of ginger (peeled and sliced)
  • Black pepper
  • 2 1/2 cups of chicken broth (fat and sodium-free)
  • 2 tbsp of chives (sliced 1-inch)

Preparation

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Combine butternut squash, salt olive oil, shallots, and ginger in a jellyroll pan and toss.
  3. Bake it at 375 degrees Fahrenheit for about an hour, stirring it frequently.
  4. Allow it cool for about 10 minutes.
  5. Place 1/2 of the squash mixture and 1/2 of the broth in the blender.
  6. Remove the center part of the blender to allow the steam to pass.
  7. Place the lid of the blender back on and use a towel to cover the opening.
  8. Blend the ingredients, pour them in a pan, and repeat the steps with the rest of the squash mixture.
  9. Cook the mixture over medium heat for about 5 minutes.
  10. Garnish it with pepper and chives, and serve.

 

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