Roasted Butternut Squash And Shallot Soup

This three-step recipe (roast, blend, simmer) is an easy and flavorful way to warm up with a creamy vegetable-based soup on a chilly fall afternoon. And according to Cathy R., the soup is not only tasty, but also makes for a bright presentation. “This soup was SPECTACULAR!,” she says. “Gorgeous color, luscious flavor, velvety texture! My mom and my neighbor both raved!”

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, less-sodium chicken broth
• 2 tablespoons (1-inch) slices fresh chives
• Cracked black pepper (optional)

Directions:

1. Preheat oven to 375°.

2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

3. 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.

Source: Mark Scarbrough, Cooking Light
NOVEMBER 2008