Yields1 Serving
 4 cups of peeled, cubed, about 1 inch, butternut squash (about 1 1/2 pounds)
 1 tablespoon olive oil
 1/2 teaspoon mushroom powder
 4-5 large shallots, peeled and cut in half
 1 piece of ginger, peeled and sliced thinly (about 1/2 inch)
  2-3 cups of chicken or veggie broth
 handfull of fresh chives
 black pepper to taste
1

Preheat oven to 375 degrees.

2

Combine the first five ingredients, toss well and place on a roasting pan.

3

Bake 40-50 minutes or until tender. Cool about 10 minutes.

4

After roasting, place veggies in a dutch oven, add broth and blend with an immersion blender until smooth.

5

Cook for 5-10 minutes, add garnish and serve hot.

6

Enjoy

CategoryCooking Method,

Ingredients

 4 cups of peeled, cubed, about 1 inch, butternut squash (about 1 1/2 pounds)
 1 tablespoon olive oil
 1/2 teaspoon mushroom powder
 4-5 large shallots, peeled and cut in half
 1 piece of ginger, peeled and sliced thinly (about 1/2 inch)
  2-3 cups of chicken or veggie broth
 handfull of fresh chives
 black pepper to taste

Directions

1

Preheat oven to 375 degrees.

2

Combine the first five ingredients, toss well and place on a roasting pan.

3

Bake 40-50 minutes or until tender. Cool about 10 minutes.

4

After roasting, place veggies in a dutch oven, add broth and blend with an immersion blender until smooth.

5

Cook for 5-10 minutes, add garnish and serve hot.

6

Enjoy

ROASTED BUTTERNUT, GINGER AND SHALLOT SOUP

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