Roasted Butternut Squash and Shallot Soup

Ingredients

• 4 cups butternut squash cubed peeled (1-inch) ()
• 2 tablespoons chives fresh chopped
• 0.5 inch ginger fresh peeled thinly sliced
• 2.5 cups lower-sodium chicken broth fat-free
• 1 tablespoon olive oil 
• 0.3 teaspoon salt 
• 4 large shallots peeled halved

Equipment

• sauce pan
• oven
• blender
• roasting pan

Directions

1. Preheat oven to 37
2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well.
3. Bake at 375 for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
4. Place half of squash mixture and half of broth in a blender.
5. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
6. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
7. 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.