FALL IS IN THE AIR AND THAT MEANS IT'S TIME FOR SOUP!

I am so ready for the cooler weather. I'm not a big fan of rain, but I'll take it if it means Autumn will finally arrive and stay! Days like today are perfect for a hearty soup and I know just what I am fixing for dinner tonight! ROASTED BUTTERNUT SQUASH AND SHALLOT SOUP...one of our family favorites! The good thing about this soup is you can cook the ingredients in advance and pop them in the refrigerator and use the next day or later in the week.

Ingredients

4 cups peeled, seeded, and cubed butternut squash (about 1 1/2 pounds)

1 tbsp olive oil

1/4 tsp salt

4 large shallots peeled and quartered (I use jumbo green onions)

1/2 in peeled fresh ginger sliced thin. (Use powdered ginger if necessary, just wait till everything is in the pan and sprinkle lightly)

2 1/2 cups fat-free, low sodium chicken broth

2 tbsp fresh chives (I use the green part of the jumbo green onions)

Directions

Preheat oven to 375 degrees F. Combine first five ingredients in a roasting or jelly roll pan, toss well and bake 50 minutes until tender, stirring occasionally.  Let cool ten minutes.

Place 1/2 squash mixture and 1/2 the broth in the blender. Remove the center ring and place a fresh, clean towel over allowing steam to escape.  Blend until smooth and place in large sauce pan. Repeat process until all squash and broth are used. Cover and heat 5 minutes until heated through. Top with chives and fresh ground black pepper.

Variation

I have used sweet red onions in place of shallots/jumbo green onions and thyme instead of ginger. Its delicious! I cube the butternut squash and place on a cookie sheet, drizzle with olive oil, salt and pepper, then a couple pinches (or more) of fresh thyme - then thinly sliced purple onion on top and bake until tender. This soup is a little sweeter and I sometimes use less chicken broth and add a little heavy cream once it is heated through in the sauce pan. Either way it is the perfect fall soup.

Happy Eating!

Aunt Theresa