Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple dinner.

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)

Preheat oven to 375°.  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.  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.

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