Gingery Butternut and Shallot SoupYou don’t have to struggle with peeling a fresh butternut squash for this recipe. Cubed, peeled squash is available in most produce sections at grocery stores. Better yet, use frozen cubes. This easy-to-make recipe will wow everyone who tastes it.
Total fat: 2.5g
Saturated fat: 0.4g
Polyunsaturated fat: 0.3g
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4 cups (1-inch) cubed peeled butternut squash (about 1½ pounds)
1 tablespoon olive oil
¼ teaspoon salt
4 large shallots, peeled and halved
1 (½-inch) piece peeled fresh ginger, thinly sliced
2½ cups fat-free, less-sodium chicken broth
2 tablespoons (1-inch) slices fresh chives
Cracked black pepper (optional)
1. Preheat oven to 375°.
2. Combine squash, oil, salt, shallots and ginger in a large bowl and toss together well. 3. Place mixture on a roasting pan or jelly-roll pan and bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
4. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape), cover blender then place a clean towel over opening in blender lid to avoid splatters. Blend mixture until smooth. NOTE: If you have an infusion blender, place squash and broth in a large saucepan and blend until smooth.
5. Pour pureed squash into a large saucepan. Repeat procedure with remaining squash mixture and broth.
6. Cook over medium heat 5 minutes or until thoroughly heated. Top each serving with chives and pepper, if desired.
⅔ cup soup and 1 teaspoon chives
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