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Roasted Butternut Squash and Shallot Soup

butternut squash soupBeing lactose intolerant I have to watch my consumption of dairy. As much as I like cream based soups, they don’t like me. So whenever I come across a smooth textured hearty soup that does not call for cream, I get a little excited.  This recipe caught my eye as it calls for an in-season ingredient (squash) and one of my other favorite ingredients, ginger.

Ingredients

  • 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)

Preparation

  1. Preheat oven to 375° F.
  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.

Yields six 2/3 cup servings.

Nutritional information per serving:
Calories:   112
Total fat:   2.5 grams
Saturated fat:   0.4 grams
Monounsaturated fat:   1.7 grams
Polyunsaturated fat:   0.3 grams
Protein:   3.3 grams
Carbohydrate:   22.4 grams
Fiber:   3.6 grams
Cholesterol:   0 mg
Sodium:   266 mg

*shallots: are similar to onions and garlic. They can be used like an onion, however grows in a bunch like garlic.  They have a milder taste than most onion

Recipe from: http://www.myrecipes.com/recipe/roasted-butternut-squash-shallot-soup-10000001854009/

About Julia Salomón MS, RD, CD

Julia is the corporate dietitian at Affinity Health System and also a nutrition educator. She works at various sites throughout the organization working with Affinity’s employee wellness program. She earned her Master’s degree in nutrition science from the University of Wisconsin-Madison in 1996 and became a dietitian shortly thereafter. Julia has worked on several nutrition projects abroad as well as domestically. Before joining Affinity Health System in June of 2011, she worked as a college dietitian and later in the school nutrition field. She has earned certificates of training in adult and childhood weight management. Julia has a special interest in nutrition, public health and wellness.

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