Categories: Soup, Vegetarian

Ingredients

• 2 cups (1-inch) cubed peeled butternut squash
• 1/2 tablespoon olive oil
• 1/8 teaspoon salt
• 2 large shallots, peeled and halved
• 1/3-inch piece peeled fresh ginger, thinly sliced
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 tablespoons (1-inch) slices fresh chives
• Cracked black pepper (optional)

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

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