Wednesday, November 13, 2013

Roasted Butternut Squash & Shallot Soup

I have been trying out different soups in our Vitamix, and last night I decided to try making a soup with butternut squash.  This recipe could not be any easier to make, and it is also really healthy due to containing very little fat but lots of vitamins and fiber.  It was a really nice hot soup for a cold day, and would be great on Thanksgiving!

This soup can be made the night before or you can roast the squash, shallots and ginger ahead of time and toss them in the blender with the stock when you are ready to make dinner.  Any leftover soup would also freeze well, making an easy dinner to pull out when you don't have much time to cook.

Roasted Butternut Squash & Shallot Soup

Makes ~ 6 servings


1 medium butternut squash, peeled and cut into 1-inch pieces
2 Tbsp olive oil
1/2 tsp salt
1 large shallot, peeled and quartered
1 (1/2 inch) piece of fresh ginger, peeled and thinly sliced
4 cups organic chicken stock
2 Tbsp organic chives, chopped
Fresh black pepper, if desired


1. Preheat oven to 400 degrees.

2. Combine squash, shallot, ginger, olive oil, and salt in a baking pan. Toss until evenly combined. Bake for 50 minutes, or until the squash is tender. Let cool for 10 minutes.

3. Place squash mixture and stock in a blender and blend until smooth. Pour into stock pot. Cook over medium heat until throughly heated. (If you use a Vitamix, it will heat the soup; put in stock pot on stove to keep warm over low heat, if needed). Top with chives and pepper, if desired.

(Recipe adapted from my

What are the nutritional benefits of this soup?  Butternut squash is low in fat, high in fiber, and is a great source of vitamins C and B6, folate, beta carotene, and the mineral potassium. Shallots are a good source of fiber and potassium.

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