Roasted Butternut Squash and Shallots Soup

Photo: Jessica

Ingredients

4 cups (1- inch) cubed peeled butternut squash (about 1 ½ pounds)

1 tablespoon olive oil

1/4 teaspoon salt

4 large shallots, peeled and halved

1 piece (½- inch) peeled fresh ginger, thinly sliced

2 1/2 cups fat-free, less-sodium chicken broth

2 tablespoons (1- inch) slices fresh chives

Cracked black pepper (optional)

Preparation

Preheat oven to 375°.

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.

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.