Roasted Butternut Squash and Shallot Soup

INGREDIENTS

4 cups

(1-inch) cubed peeled butternut squash (about 1 1/2 pounds)

1 tbsp

olive oil

1/4 tsp

salt

large shallots, peeled and halved

(1/2-inch) piece peeled fresh ginger, thinly sliced

2 1/2 cups

fat-free, less-sodium chicken broth

2 tbsp

(1-inch) slices fresh chives

Cracked black pepper (optional)