Roasted Butternut Squash and Shallot Soup (Ww Friendly)

Name: Roasted Butternut Squash and Shallot Soup (Ww Friendly)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 681 g butternut squash, cubed and peeled (about 1 1/2 pounds); 1 tablespoon olive oil; 1/4 teaspoon salt; 4 large shallots, peeled and halved; 1 (1/2 inch) ginger, thinly sliced; 2 1/2 cups chicken broth; fresh chives; cracked black pepper

Submitted by Abby Girl

"Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper. To make this recipe easier, I used pre-cut butternut squash found in Costco. Weight watcher = 3 points"

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Ready In:: 1hr
Ingredients:: 8
Serves:: 6

ingredients

681 g butternut squash, cubed and peeled (about 1 1/2 pounds)
1 tablespoon olive oil
¹⁄₄ teaspoon salt
4 large shallots, peeled and halved
1 (1/2 inch) ginger, thinly sliced
2 ¹⁄₂ cups chicken broth
fresh chives
cracked black pepper

directions

Preheat oven to 375°.
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.