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Roasted Butternut Soup

Two Stars Guiding Stars

  • Servings:

    6 (224 g) as an appetizer

  • Prep Time:

    15 minutes

  • Cook Time:

    60 minutes

Ingredients

This soup will keep you warm on a cold, snowy night. For a creamier dish, finish with a dollop of plain, non-fat Greek yogurt. If you enjoy a bit spice, take the flavor up a notch with a dash of cayenne pepper. Serve it over a bed of greens and good, crusty whole-grain bread.
4 cups cubed butternut squash
4 shallots, peeled and halved
1/2" piece fresh ginger, thinly sliced
1 Tbsp. olive oil
1/4 tsp. salt
2 1/2 cups low-sodium vegetable broth
2 Tbsp. chopped fresh chives
Pepper to taste
Roasted Butternut Soup

Directions

1. Preheat oven to 450 degrees F.
2. Toss squash, shallots, and ginger with oil and salt. Bake until tender, stirring occasionally (40-45 minutes). Let cool until safe for your food processor or blender.
3. Working in batches, combine veggie mix and broth in a food processor or blender. Blend until smooth.
4. Pour into a large saucepan and cook over medium until heated through (5 minutes). Garnish with chives and pepper to serve.

Nutrition

Nutritional Facts
Servings 6 (224 g)
Base Nutrients
Calories 87 kcal (4%)
Calories from Fat 22 kcal (0%)
Total Fat 2 g (4%)
Saturated Fat 0 g (2%)
Cholesterol 0 mg (0%)
Sodium 133 mg (6%)
Total Carbohydrates 16 g (5%)
Dietary Fiber 3 g (11%)
Protein 2 g (4%)
Vitamins
Vitamin A n/a
Vitamin C 22 mg (25%)
Minerals
Calcium 55 mg (4%)
Iron 1 mg (6%)
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