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Recipe of the Month |
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Roasted Butternut
Squash and Shallot Soup |
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Yield: 6 servings |
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(serving size: 2/3 cup soup and 1 teaspoon chives) |
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Preparation |
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1. Preheat oven to 375°.
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. 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.
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Ingredients |
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Spicy fresh ginger complements the sweet roasted winter squash and
shallots in this easy recipe. Serve with a grilled cheese sandwich for a
simple supper.
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)
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Nutrition information per serving:
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CALORIES 112 (20% from fat); FAT 2.5g (sat 0.4g,mono 1.7g,poly 0.3g);
IRON 1.6mg; CHOLESTEROL 0.0mg; CALCIUM 84mg; CARBOHYDRATE 22.4g; SODIUM
266mg; PROTEIN 3.3g; FIBER 3.6g |
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Recipe courtesy of: Cooking Light |
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