Roasted Butternut Squash And Shallot Soup

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   1. Preheat oven to 375u00b0.

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   2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375u00b0 for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

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   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.