Roasted Butternut Squash and Shallot Soup (Ww Friendly)

Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper. To make this recipe easier, I used pre-cut butternut squash found in Costco. Weight watcher = 3 points

• Ready In: 1 hr
• Serves: 6

Ingredients

• 681  g  butternut squash, cubed and peeled (about 1 1/2 pounds)
• 1  tablespoon olive oil
• 1⁄4 teaspoon salt
• 4  large shallots, peeled and halved
• 1 (1/2inch)  ginger, thinly sliced
• 2 1⁄2 cups chicken broth
•  fresh chives
•  cracked black pepper

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.