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Soups & stews

Roasted Butternut Soup
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
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Roasted Butternut Soup

Roasted Butternut Soup

Roasted Butternut Soup
Two Stars Guiding Stars
  • Servings:6 (224 g)
  • Prep Time:15 minutes
  • Cook Time:60 minutes
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.