Roasted Butternut Squash Soup with Shallots and Ginger
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Ingredients
  • 4 cups cubed, peeled butternut squash (about 1½ pounds)
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 3 large shallots, peeled and halved
  • ½ piece peeled fresh ginger, thinly sliced
  • 2 cloves fresh garlic, diced
  • 3 cups low-sodium chicken broth
  • Cracked black pepper (optional)
Instructions
  1. Combine butternut squash, olive oil, salt, shallots, ginger, and garlic in a roasting pan and toss well. Bake at 375°F for 50 minutes or until tender, stirring occasionally. Let cool 10 minutes.
  2. Place half of squash mixture and half of broth in a blender. 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. Top with black pepper (optional).
Recipe by Nutrition Twins at https://www.nutritiontwins.com/643-roasted-butternut-squash-soup-with-shallots-and-ginger/