Becky Luigart-Stayner & John Autry | Cooking Light
Of all the winter squashes, butternut squash is one of the easiest to work with. Its thin skin can be easily peeled with a vegetable peeler, and its dense flesh works well in a variety of dishes, sweet or savory. Nutrition-wise, butternut squash is a complex carbohydrate that is rich in carotenoids–a family of fat-soluble antioxidants commonly found in orange fruits and vegetables, some of which are a good source of Vitamin A.
This Roasted Butternut Squash & Shallot Soup is a favorite because it’s so easy to prepare.
Ingredients
- 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 4 large shallots, peeled and halved
- 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
- 2 1/2 cups fat-free, less-sodium chicken broth
- 2 tablespoons (1-inch) slices fresh chives
- Cracked black pepper (optional)
Preparation
1. Preheat oven to 375°F/190°C.
2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375°F/190°C 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.
Soup not your thing? Here are four other delicious and healthy ways to enjoy this healthy squash:
- Beef Tagine with Butternut Squash (also pictured)
- Butternut Squash Lasagna
- Butternut Squash & Smoky Black Bean Salad
- Risotto with Butternut Squash, Pancetta & Jack Cheese
Healthy Tip: As you’re chopping, make sure to save the seeds. When lightly roasted they make a tasty, healthy snack!
Follow this link for more butternut squash recipes and cooking tips from our friends at CookingLight.com:
