Fall is the perfect time to enjoy warm soup with just-in-season squash! Butternut squash has a rich creamy flavor and offers high flavor without the fat. Follow our simple recipe (just 3 steps!) for delicious and healthy Roasted Butternut Squash Soup. Your whole family will love it!
What You’ll Need:
- 4 cups (cubed peeled butternut squash (about 1 1/2 pounds)
- 1 tablespoon olive or canola oil
- 1/4 teaspoon sea salt
- 4 large shallots, peeled and halved
- 2 tablespoons freshly chopped garlic
- 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
- 2 1/2 cups low sodium chicken stock
- 2 tablespoons (1-inch) slices fresh chives
- 1/4 cup toasted pine nuts
- Cracked black pepper (optional)
Directions:
1. Preheat oven to 375°.
2. Combine first 6 ingredients in a roasting pan, and stir or toss until all ingredients are well mixed. Bake at 375° for 50 minutes or until tender, stirring occasionally. Allow mixture to cool for 10 minutes.
3. 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 chives, pine nuts, and cracked pepper, if desired.
