Makes 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)
112 calories per serving
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:
- 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.
Source: myrecipes.com
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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