Thursday, April 16, 2015

Roasted Butternut Squash and Shallot Soup

My soup ended up a little too thick, maybe because I used more squash than the recipe asked for, so I just added some almond milk until it became the perfect consistency.

Roasted Butternut Squash and Shallot Soup

4            cups 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” piece peeled fresh ginger, thinly sliced
2 & 1/2  cups vegetable stock
2            tablespoons slices fresh chives
              cracked pepper

Preheat oven to 375 degrees. 

Combine first 5 ingredients in a roasting pan; toss well.  Bake at 375 degrees 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 sauce pan.  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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