Roasted Butternut Squash Soup

 

Butternut squash may be more of a fall ingredient, but the middle of January is when I need something warm, comforting, and rich. Healthy too, with New Year's Resolutions and all...

 

This soup has minimal ingredients, but the flavor is so amazing. If you are looking for something gluten free or vegetarian, this will fit the bill.

 

4 cups butternut squash (peeled and chopped in 1" cubes- or 1 1/2 lbs.)
1 T olive oil
1/4 tsp kosher salt
4 large shallots, or 2 medium onions (peeled and halved)
1 1/2" long piece of ginger (peeled and thinly sliced), or 3/4 tsp ground ginger

2 1/2 cups vegetable broth
Fresh chives (optional)
Black pepper (optional)

Preheat oven to 375. Mix the first 5 ingredients well, spread onto a jelly or roasting pan. Bake for 50 minutes until tender, stirring occasionally. Cool for 10 minutes.

Pour half of the squash mixture and half of the broth in a blender and puree. Empty into a container, and repeat with the second half of the squash and broth.

Top with chives and pepper, if desired.

Adapted from Cooking Light