• 6servings
  • 112calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 cup(s) (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)

  2. 1 tablespoon(s) olive oil

  3. 1/4 teaspoon(s) salt

  4. 4 large shallots , peeled and halved

  5. 1 piece(s) (1/2-inch) peeled fresh ginger , thinly sliced

  6. 2 1/2 cup(s) fat-free, less-sodium chicken broth

  7. 2 tablespoon(s) (1-inch) slices fresh chives

  8. Cracked black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees.

  2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375 degrees 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. 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.


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