• 4 cups cubed peeled butternut squash (about 1 1/2 pounds)
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 4 large shallots, peeled and halved
• 1 piece (about 1/2-inch) peeled fresh ginger, thinly sliced
• 2 1/2 cups low sodium chicken broth
• 2 tablespoons chopped slices fresh chives
• Cracked black pepper

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.

Serving Size (about 2/3 cup soup)

Per Serving: 89 Calories; 2g Fat (22.1% calories from fat); trace Saturated Fat; 6g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 299mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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