Butternut Squash and Shallot soup
Yield: 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)
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 (1/2-inch) piece peeled fresh ginger, thinly sliced
2 1/2 cups fat-free, low-sodium chicken broth
2 tablespoons (1-inch) slices fresh chives
Cracked black pepper (optional)
Preparation
- Preheat oven to 375°.
- Combine first 5 ingredients in a roasting pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
- 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. Top with chives and pepper, if desired.
Nutrition Information
Calories: 112 (20% from fat)
Fat: 2.5g (sat 0.4g,mono 1.7g,poly 0.3g)
Protein: 3.3g
Carbohydrate: 22.4g
Fiber: 3.6g
Cholesterol: 0.0mg
Iron: 1.6mg
Sodium: 266mg
Calcium: 84mg
Recipe provided by Linda J Daniels, RD, CDE from Kaiser Permanente
