Best Butternut Squash Soup

- butternut squash

- 5 shallots

- chicken broth

- olive oil

- salt and pepper

Optional:

- greek yogurt

- chives

Preheat oven to 350

Pour chicken broth into pot, put on low heat

1. cut off the ends, peel the squash and cut in half lengthwise

2. scoop out seeds and dark pulp/flesh (looks like a pumpkin)

3. cut the squash into 1-inch cubes

4. peel shallots and cut in half (try to keep the same size as the squash pieces, and set aside)

5. place only squash on a baking sheet and drizzle olive oil, salt and pepper (use your hands or a spatula to make sure all pieces are coated in oil and salt and pepper)

6. bake for 30 mins.

7. open oven and add shallot pieces coated in oil and salt and pepper (these cook quicker than squash, so they are added later)

8. bake for 15 mins more (check the squash, if you can put a fork thru a piece easily, it's ready, and should have brown edges from roasting)

9. remove baking sheet and transfer 1/2 of the squash/shallots to the Blender, add 2-3 ladles of warm broth and blend (be careful with the heat, be sure to remove the cap while blending to allow heat to escape. You can add more broth if too thick. Once blended smooth and creamy, pour into a fresh pot that and keep on low-heat)

10. repeat (unless you have a massive blender, you have to do this in batches)

11. once all blended and in the new pot, adjust seasonings or add more broth to thin out the soup. stir and serve.

Serve with a dollop of yogurt and diced green chives on top