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Name: Butternut squash soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 c butternut squash cubed to 1 inch; 2 T olive oil; 1/2 t salt; 1/4 c Shallot, peeled, chopped; 1 t ginger chopped; 2 1/2 c chicken broth; 2 T chives chopped

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INGREDIENTS

4 c butternut squash ; cubed to 1 inch
2 T olive oil
1/2 t salt
1/4 c Shallot, peeled, chopped
1 t ginger ; chopped
2 1/2 c chicken broth
2 T chives ; chopped

INSTRUCTIONS

1. Preheat oven 375

2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375 for one hour or until tender and caramelized, 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 splatter). 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.

NOTES

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Nutrition

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Serving Size: 1 Serving (916g)
Recipe Makes: 4 Servings

Calories: 1777
Calories from Fat: 1102 (62%)

Amt Per Serving		% DV

	Total Fat 122.4g	163 %
	Saturated Fat 34g	170 %
	Monounsaturated Fat 52.8g
	Polyunsanturated Fat 25.6g
Cholesterol 575mg		177 %
Sodium 543.5mg		19 %
Potassium 1972.3mg		52 %
Total Carbohydrate 17.9g		5 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 14.5g
Protein 144.3g		206 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1777

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