Lunch: Roasted Butternut Squash and Shallot Soup

Recipe by Mark Scarbrough Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy soup recipe. Serve with a grilled cheese sandwich for a simple supper.

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)

Instructions

Preheat oven to 375 °.
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.
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.

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