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Receta Roasted Butternut Squash and Shallots

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2 votos | 2449 views

Great winter comfort soup!

Raciónes: 6 Servings
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Ingredientes

Cost per serving $0.03 view details
  • 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)

Direcciones

  1. 1. Preheat oven to 375°.
  2. 2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
  3. 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.
  4. 4. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

Nutrition Facts

Amount Per Serving %DV
Serving Size 2g
Recipe makes 6 servings
Calories 20  
Calories from Fat 20 100%
Total Fat 2.25g 3%
Saturated Fat 0.31g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 97mg 4%
Potassium 0mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%
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