Being 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.
- 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)
- Preheat oven to 375° F.
- 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.
- 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:
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