I have a very bold statment for you...As of right now, this is one of my favorite soups! I love Butternut Squash and this is just another way to indulge. Roasted Butternut squash is seriously a flavor that can't be beat. I love the shallots and ginger here and you will love the texture of this soup too. You can enjoy this anytime of year but what a Fall favorite for me. Also, no need to feel bad if you eat most of this, it is good for you! Serves 6 4 cups cubed peeled butternut squash 1 tbs olive oil 1/4 salt 4 large shallots, peeled and halved 1 piece fresh peeled ginger, thinly sliced 2 1/2 cups vegetable broth 2 tbs fresh chives Cracked black pepper(optional) 1. Preheat oven to 375 F. 2. Combine first 5 ingredients in a roasting pan; toss well. Bake at 375 for 50 mins or until tender, stirring occasionally. Cool 10 mins. 3. Place half of squash mixture and half of broth mixture in a blender. Remove center of blender lid; secure blender lid on top. Place a paper towel over opening to avoid splatter. Blend until smooth. Pour into large sauce pan. Repeat procedure with remaining squash mixture and broth. Cook over med heat 5 mins or until heated through. Top with chives and pepper if desired.