Roasted Butternut Squash and Shallot Soup (Ww Friendly)

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READY IN: 1hr
Recipe 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

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  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.

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