I love a good fall soup.
They make the perfect healthy afternoon snack, and are a sinch to make.
When I had a leftover butternut squash from making baby food, I decided to whip one up. I pretty much followed this recipe from Cooking Light, but added my own twist. The shallots were the star. This one will definitely be added into the rotation.
4 C peeled and cubed butternut squash
1 T truffle oil
1/4 t salt
cracked black pepper
4 large shallots-diced
2 1/2 C fat-free chicken broth
splash of heavy cream
Preheat oven to 375
Combine squash, shallots, and oil in roasting pan. Sprinkle with S&P, ginger and Tony's.
Roast for 50 min (stirring a few times)
Combine all ingredients in blender still smooth
Cook over medium heat about 5 min