1. Preheat oven to 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 carmelized, 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.
NOTE: You can leave the peel on the squash to save time, but then you''ll need strong blender. We usually leave the skin on and then add chicken broth as needed to bring it to the right consistency. Be careful about the quantity of ginger and shallots - too much can be overpowering.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (923g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 29 (25%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 3142.7mg||108 %|
|Potassium 773.5mg||20 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 16.6g|
|Protein 6g||9 %|
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.
Calories per serving: 118
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.