Ingredients
- 4 cups cubed butternut squash
- 4 shallots, peeled and halved
- ½" piece fresh ginger, thinly sliced
- 1 Tbsp. olive oil
- ¼ tsp. salt
- 2½ cups low-sodium vegetable broth
- 2 Tbsp. chopped fresh chives
- Pepper to taste
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Instructions
- Preheat oven to 450ºF.
- Toss squash, shallots, and ginger with oil and salt. Bake until tender, stirring occasionally (40-45 minutes). Let cool until safe for your food processor or blender.
- Working in batches, combine veggie mix and broth in a food processor or blender. Blend until smooth.
- Pour into a large saucepan and cook over medium until heated through (5 minutes). Garnish with chives and pepper to serve.