Thursday, February 7, 2013

Butternut, Ginger, and Shallots Soup


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.

Ingredients:
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

Instructions:

  • 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).
Then taunt your pugs with this delicious soup, all in an effort to get some good photos.
Adapted from My Recipes.

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