One of my favorite winter soups…it’s extremely simple and quick to make for a weeknight dinner yet very flavorful. It’s quite healthy without any cream. I like to finish my soup off with a dollop of plain greek yogurt to add a bit of creaminess to the final dish and garnish with fresh chopped chives.

4 cups (1 inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon of olive oil
1/4 teaspoon of salt
4 large shallots, peeled and halved
1 (1/2 inch) piece peeled fresh ginger, thinly sliced
2 1/2 cups chicken broth
chives and greek yogurt for garnish
cracked black pepper

Pre-heat oven to 375 degrees

Combine first 5 ingredients in a bowl; toss well. Spread in a roasting pan and bake for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

Place half of squash mixture and half of broth in 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, dollop of plain greek yogurt and cracked pepper.