Roasted Butternut Squash and Shallot Soup

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.