Roasted Butternut Squash and Shallot Soup

A few weeks ago, I had some butternut squash and pear soup at O bar for a friend's birthday. It had chunks of gorgonzola and almonds and it was soooo good. This was NOTHING like that. HAHA. Nonetheless, I will share the recipe with you.

Ingredients
2 cups of butternut squash--peeled and cubed
1/4 tsp salt
1 large shallot
1 1/4 cup chicken broth
1/4-1/2 inch piece of ginger
1/2 tbsp olive oil
chives
freshly ground pepper

Preheat oven to 375. Peel and chop the shallot in fourths. In a roasting pan, mix the butternut squash, thinly sliced ginger, shallot, salt, and olive oil. Roast until squash is tender (about 50 minutes if fresh, about 20 if frozen)

When tender, take out of the oven and place into a blender along with the chicken broth. Take the center plastic part out of the blender and cover hole with a clean paper towel. Apparently, this lets the steam escape. (Who knows?) Blend until you get a smooth consistency. Transfer to a pot and heat on the stove. Garnish with chives and add black pepper to taste.

Okay, so I followed the recipe and it was... interesting. I didn't like it, but Andrew did. Anyway, I ended up adding some heavy whipping cream and a teeny bit of goat cheese. I didn't think it was that great because the ginger was a bit strong, but Andrew liked it.

I guess that's the risk you take when you find recipes online. I'll have to find a better recipe. Anyone?