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Butternut Squash and Shallot Soup

A savory and filling soup with a boost of vitamins C and E. 


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)


Preheat oven to 375°.

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.

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.

Nutritional Information

Calories 112
Fat 2.5g
Satfat 0.4g
Monofat 1.7g
Polyfat 0.3g
Protein 3.3g
Carbohydrate 22.4g
Fiber 3.6g
Cholesterol 0.0mg
Iron 1.6mg
Sodium 266mg
Calcium 84mg