As I mentioned in an earlier post (Bacon, Butternut, and Kale Penne), I recently discovered my love for butternut squash. I also recently purchased a hand blender (which is ginormous) and so I wanted to try out a butternut squash soup recipe. It's funny how sometimes a seemingly small and unimportant ingredient makes such a huge difference in a dish. With this one, I highly recommend that you make sure to include the fresh chives. This can be eaten either as a meal or in smaller portions as an appetizer.
Servings: 3 servings.
4 cups butternut squash, peeled and 1-inch cubed
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and halved
1/2 inch piece of peeled fresh ginger, thinly sliced
2 1/2 cups low-sodium chicken broth
1/3 cup fresh chives, sliced into 1-inch pieces
Salt and pepper to taste
- Preheat oven to 375°F.
- In a baking pan toss together 4 cups butternut squash, 1 tbsp olive oil, 1/4 salt, 4 halved shallots, and sliced 1/2 inch piece of ginger. Spread butternut squash mixture evenly and bake for 50 minutes, stirring occasionally, or until squash is tender. Let cool for 10 minutes.
- Either blend in portions the squash mixture in a blender or you can do what I did and use the hand blender in a large pot. Blend until smooth and then heat in a large pot over medium heat for 5 minutes or until heated throughout.
- Salt and pepper to taste and top with some fresh chives (in the picture below I added just a little bit of chives but soon realized how key they were and added a ton more after taking photos).
Adapted from My Recipes.