Roasted Butternut Squash Soup with Shallots

Soup is one of the easiest meals to make in the winter time. You throw everything in one big pot and let it work magic. I love to try all kinds of new soups each fall/winter. Chicken Noodle Soup and potato soup can get so boring, and there are so many healthy soups out there. This soup is extremely healthy and tastes so good. It uses fall vegetables, so the produce should be a decent price at the supermarket. This soup is vegetarian, so you may want to serve it with some sort of protein. I served this soup with some toasted turkey, peppers, and provolone panini's on whole wheat bread. I hope you like this one as much as I do.

Roasted Butternut Squash Soup with Shallots
Serves 6
Adapted from: http://www.myrecipes.com/recipe/roasted-butternut-squash-shallot-soup-10000001854009/

Ingredients:
4 cups cubed and peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and chopped OR 1 onion chopped (I used shallots)
1 (1/2 inch) piece peeled fresh ginger, thinly sliced OR 1/4 teaspoon ground ginger (I used ground ginger)
2 1/2 cups fat-free, lower sodium chicken broth
2 tablespoons (1 inch) slices fresh chives
Cracked black pepper for seasoning purposes

Directions:
-Preheat oven to 375 degrees.
-Combine the first 5 ingredients in a roasting pan or baking sheet; toss well. Bake for 50 minutes or until tender, stirring occasionally. Cool for 10 minutes
-Place half of the squash mixture and half of the broth in a blender and blend until smooth OR place in a bowl and mash with a potato masher until you get a creamy consistency. Repeat with remaining squash mixture and broth. Combine all the blended soup in a pot and cook over medium heat for 5 minutes or until heated thoroughly.
-Pour some into a bowl and top with chives and pepper.

Enjoy! :)