Butternut Squash Soup - Kari

-4 c. cubed b. squash (abt. 1.5 lb)
-1 T. olive oil
-1/4 t. salt
-4 large shallots (halved)
-1/2 inch peeled sliced fresh ginger root (or just use 1 t. ginger)
-2 1/2 c. fat-free chic. broth
-2 T. chopped chives
-black pepper

1. Preheat to 375
2. Combine first 5 ingredients in roasting pan. Toss well. Bake 50 min. Cool 10 min.
3. Place 1/2 squash mix and 1/2 of broth in blender (remove center piece to vent). Blend. Pour into pan. Repeat with the rest. Cook over medium heat 5 minutes or till hot. Top with chives and pepper.