Since it is officially soup season I thought I would share one of my favorites. My mom made this for me and I really like it so I have adopted it as one of my own.
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
1. Preheat oven to 375°.
2. Combine first 5 ingredients in a roasting pan 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. (I prefer to use an immersion blender directly in the pot). 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: (serving size is 2/3 cup)
Fat: 2.5 g
This meal is best enjoyed with a Golden doodle in your face or lap.
This is Zoey, one of my parents dog
Do you have any soup recipes you love and want to share??
That soup looks delicious! I’ll have to try it out, as it is good soup weather now! I love lentil soup, and it’s so easy to make, plus you can always try new things with it!
Yum! I love butternut squash soup! I make mine with sweet potatos, carrots, onions, cumin, cinnamon, nutmeg, and veggie broth! 🙂
One of my favs is this “cream” of mushroom and barley soup from eating well. If I’m in a vegan mood I don’t use butter and I sub the sour cream for blended silk tofu. But it’s my go to winter warming soup.