6 Simple & Delicious Soup Recipes

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.