Roasted Butternut Squash and Shallots Soup
4 cups (1- inch) cubed peeled butternut squash (about 1 ½ pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and halved
1 piece (½- inch) peeled fresh ginger, thinly sliced
Cracked black pepper (optional)
Preheat oven to 375°.
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.