So easy to make

 Ingredientsimgres

  • 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)  I cheat and buy pre cut from Trader Joes. This makes the process easy.

  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 4 large shallots, peeled and halves
  • 1 (1/2-inch) piece peeled fresh ginger, thinly sliced, I use a simple peeler to get thin slices.
  • images-1
  • 2 1/2 cups  chicken broth {Check for Gluten}, I use homemade vegetable stock that I keep frozen.

Preparation

  1. Preheat oven to 375°.
  2. Combine first 5 ingredients in a roasting 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.

 

I like a dollop of sour cream. ..mmmm it’s good.