Savory Roasted Butternut Squash and Shallot Soup

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4 cups (1-inch) cubed peeled butternut squash, about a 1 ½-2 pound squash.  (It's easier to peel the squash if you place it in the microwave and heat for a minute.  Turn it over and repeat.  Just be careful to remove it with a potholder!)

1 Tbsp Flying Olive med-robust Single Varietal Extra Virgin Olive Oil such as Melgarejo Picual, Oro Bailen Arbequina, Arbosana, or Mission

1/4 teaspoon salt

4 large shallots, peeled and halved (don't take the layers apart)

1 Tbsp Flying Olive Honey Ginger Balsamic Vinegar

½ tsp dried ginger

2 1/2 cups plus more, if desired, reduced salt chicken or vegetable broth

2 Tbsp chopped fresh chives (optional)

Freshly ground black pepper (optional)


Preheat oven to 375°.

Combine first 6 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.

Place half of the squash/shallot mixture and half of broth in a 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/shallot mixture and broth.  Reheat over medium heat 5-10 minutes or until thoroughly heated.  Adjust salt to taste.  Add more chicken or vegetable broth to thin to desired consistency.  Top with chives and pepper or maple croutons,  if desired.  Serve.

Submitted by Chuck and Barb L.