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Wellness / November 13, 2016

Recipe: Roasted squash and shallot soup

Written by: Alix Brossette

Creamy, comforting Thanksgiving soups are usually fatty and rich in dairy. But they don’t have to be.

This vegan-friendly soup might be the healthiest thing on the Thanksgiving table. It travels well and keeps long enough outside the fridge to pack for a camping trip.

Nutrition Info (per cup):

  • Calories: 200
  • Total fat: 8 grams
  • Total carbohydrates: 35 grams
  • Total protein: 3 grams

 

Ingredients (makes six cups):

  • 1 large butternut squash
  • 4 large shallots
  • approx. 1 tbsp. olive oil
  • ¼ tsp. salt
  • 1 ½ tbsp. fresh thyme
  • 4 cups low sodium chicken broth, vegetable broth or chicken bone broth
  • 1 bunch green onion, chopped (optional)
  • cracked black pepper (optional)
  • fresh goat cheese, crumbled (optional)

 

Directions:

  • Preheat oven to 400°.
  • Peel, de-seed, and dice butternut squash. Peel and halve shallots.
  • Toss squash and shallots with olive oil and sea salt.
  • Place squash and shallots on a foil-lined baking sheet and bake for 50 minutes or until tender. Turn occasionally. Let cool for 10 minutes.
  • Place squash and shallots into a high-powered blender with thyme and broth.Be sure to remove the centerpiece of the blender lid to release steam.
  • Place a clean towel over opening in the blender lid (to avoid splatters). Blend until smooth.
  • Pour into a large saucepan and cook over medium heat for 5 minutes or until thoroughly heated.
  • Top with green onion, cracked black pepper, and crumbled goat cheese if desired.
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about the author

Alix Brossette

Alix is a coach and licensed nutritionist whose trademark crazy, curly hair creates the perfect vibe for who she is - lots of energy, depth and discipline, which when tamed is inspiring and when wound tight (like her curls) is her driving force.

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