Ingredients:

4 cups cubed peeled butternut squash

1 tablespoon olive oil

1/4 teaspoon salt

4 large shallots, peeled and halved

1 piece peeled fresh ginger, thinly sliced

2 1/2 cups fat-free chicken broth

2 tablespoons slices fresh chives

Cracked black pepper

Directions:

1. Preheat oven to 375°.

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

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.

4. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper.

Bon Appetit!