Roasted Butternut Squash and Shallot Soup

I found this recipe on Cooking Light and just had to try it. I would give this a “1” on the easy cooking Richter scale and a “10” on deliciousness! While this is technically a fall vegetable, it is just the right recipe for curling up by the fire on a cold winter day. Butternut squash boasts tremendous health benefits that are sure to have you coming back for more.

“Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems,” according to Remember my post about tasting the rainbow? (If not, you can read it here) This veggie will help you incorporate more of the “orange” category into your diet. “As if this weren’t enough, butternut squash may have anti-inflammatory effects because of its high antioxidant content. Incorporating more of this hearty winter staple into your diet could help reduce risk of inflammation-related disorders such as rheumatoid arthritis and asthma.” (Source:

Now for the recipe: Makes 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)


  • 4  cups  (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 1  tablespoon  olive oil
  • 1/4  teaspoon  salt
  • 4  large shallots, peeled and halved
  • 1  (1/2-inch) piece peeled fresh ginger, thinly sliced
  • 2 1/2  cups  fat-free, less-sodium chicken broth
  • 2  tablespoons  (1-inch) slices fresh chives
  • Cracked black pepper (optional)


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.

4. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

I served mine with sweet potato fries, roasted chickpeas and a nice glass of Cabernet!

14 responses to “Roasted Butternut Squash and Shallot Soup

  1. mmmmmmmmmmmmmmm I love butternut squash and this looks SO warm and cozy! This would make the perfect soup for a Sunday evening!! I will have to keep it in mind! thanks for the suggestion!

  2. oh my AHH This sounds so good!!!

  3. I LOVE butternut squash! My favorite meals are just as you described- easy to cook and delicious!

  4. I still have not tried butternut squash, is it still at the stores?

    • It should be, there were a ton of them when I went, and they were relatively cheap too. I highly suggest trying this recipe, my boyfriend is still talking about how great it was!! Mr. Meat-and-potatoes never dreamed of a day he would eat and LIKE this soup!

  5. this looks so delicious- is that ginger paste? would you recommend it?

  6. Jessica,

    No one loves a good Butternut Squash more than I do! After reading your recipe I was motivated to go immediately to the local Whole Foods store and procure the necessary ingredients. Unfortunately, I took a mental inventory of my available cooking tools and recognized that I do not have a blender.

    Bummer! I was already salivating in anticipation of the dish.

    Keep the communications coming.

    Uncle Rob

  7. This looks SO good and I’ve never even tried butternut squash! What does it taste like?

  8. This would be perfect for this ice/cold/winter/yucky day!!! Looks so good!

  9. At the top of my Recipes to Try list–yum!!!

  10. Pingback: Sweet Potato Fries « Dishin' About Nutrition

  11. Pingback: Roasted Chickpeas | Dishin' About Nutrition

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