Roasted Butternut Squash & Ginger Soup

Another great lowfat soup!

Take 4 cups of cubed butternut squash, 3 shallots (sliced), 3 cloves of garlic (diced) and a peeled and thinly sliced piece of ginger (about 2" piece). Lay out on a baking sheet and toss with a tablespoon of olive oil.  Roast at 375 for 50 minutes.

Let the squash cool for about 10 minutes.  You can either transfer all of it to a large pot and use an immersion blender or do batches in a regular blender.  You need to add 4 cups of low sodium fat free chicken broth to the vegetables and blend until smooth.  Season with fresh black pepper.