I have a very bold statment for you…As of right now, this is one of my favorite soups! I love Butternut Squash and this is just another way to indulge. Roasted Butternut squash is seriously a flavor that can’t be beat. I love the shallots and ginger here and you will love the texture of this soup too. You can enjoy this anytime of year but what a Fall favorite for me. Also, no need to feel bad if you eat most of this, it is good for you!
4 cups cubed peeled butternut squash
1 tbs olive oil
4 large shallots, peeled and halved
1 piece fresh peeled ginger, thinly sliced
2 1/2 cups vegetable broth
2 tbs fresh chives
Cracked black pepper(optional)
1. Preheat oven to 375 F.
2. Combine first 5 ingredients in a roasting pan; toss well. Bake at 375 for 50 mins or until tender, stirring occasionally. Cool 10 mins.
3. Place half of squash mixture and half of broth mixture in a blender. Remove center of blender lid; secure blender lid on top. Place a paper towel over opening to avoid splatter. Blend until smooth. Pour into large sauce pan. Repeat procedure with remaining squash mixture and broth. Cook over med heat 5 mins or until heated through. Top with chives and pepper if desired.