Yield: 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)

Ingredients

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

Preparation

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.

Nutritional Information

Calories:

112 (20% from fat)

Fat:

2.5g (sat 0.4g,mono 1.7g,poly 0.3g)

Protein:

3.3g

Carbohydrate:

22.4g

Fiber:

3.6g

Cholesterol:

0.0mg

Iron:

1.6mg

Sodium:

266mg

Calcium:

84mg