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Roasted Butternut Squash & Shallot Soup

Roasted Butternut Squash & Shallot Soup

Prep Time10 mins
Active Time1 hr
Total Time1 hr 10 mins
Course: Supper
Yield: 6 servings
Calories: 53kcal
Author: Jessica Roy, RD


  • 1 whole cubed and peeled butternut squash ~4 1/2C
  • 4 large cubed shallots
  • 2 tbsp EVOO
  • 1/2 tsp salt
  • 1 1/2 tbsp peeled and sliced fresh ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 2 1/2 cup low sodium chicken broth
  • 1/2 cup 5% greek yogurt
  • 2 tbsp green onions for garnish optional


  • Preheat oven to bake at 375.
  • Cut butternut squash in half and scoop out seeds.
  • Peel and cube squash, shallots, and garlic
  • In a large mixing bowl, mix vegetables from step two with EVOO and sprinkle in salt.
  • Toss all ingredients until covered.
  • Bake for 45minutes.
  • Let cool for about 10 minutes.
  • Blend half of the baked ingredients with half of the chicken broth in a blender (open top part of lid to let out steam!).
  • Pour into a sauce pan.
  • Repeat step 7 with remaining of mixture and broth.
  • Add the rest to the sauce pan and heat for about 7minutes on medium heat.


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