Roasted Butternut Squash Soup

I'm sure I must have tried butternut squash sometime in my life but if I did I cant remember, I saw this recipe and tried it out for myself and actually enjoyed it.  When I first cut it open it reminded me of a pumpkin but smelled sort of like a cantaloupe

 Roasted Butternut Squash Soup
1 Butternut squash (about 1 1/2 pounds)
1 Tbsp olive oil
1 large onion diced
2 cloves garlic
1/2 inch piece of ginger sliced thin
3 Cups chicken or veggie broth
Pepper
Parsley, chives, cilantro to garnish

Heat oven to 375
Peel, seed and cube squash. Toss onion, ginger, garlic and squash in olive oil and place in roasting pan.  Sprinkle with salt and roast until squash soft (30-40 mins) remove from oven and let cool for 10 mins.
Meanwhile heat broth and add squash mixture to it.  Once cooked through blend in batches in blender, put back in pot and heat again, add pepper.

This recipe makes 6 servings (2/3 Cup)
Calories: 112
Fat: 2.5g
Protein: 3.3g
Carbs: 22.4g
Fiber: 3.6g