Roasted Butternut Squash Soup

I like this recipe a lot. Just don't over do it on the ginger! You can easily roast up the squash, shallots, and ginger ahead of time and then puree and reheat later. This is from Cooking light a few years back.
Ingredients
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 (if they are XL you may only need 2)
1 (1/2-inch) piece peeled fresh ginger, thinly sliced (Make sure you only use 1/2 inch or the ginger will over power the soup. It will only be about 6 thin slices.)
2 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons (1-inch) slices fresh chives
Cracked black pepper (optional)
Preparation
1. Preheat oven to 375°.

2. 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.

3. 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.