Combine squash, olive oil, salt, shallots and ginger in a roasting pan and toss well.
Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
Handheld Immersion Bender Instructions
Pour squash mixture into a medium saucepan with chicken broth. Using the hand mixer carefully blend until smooth.
Conventional Blender Directions
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 medium saucepan. Repeat procedure with remaining squash mixture and broth.
Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and fresh cracked pepper.
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