Combine butternut squash, olive oil, salt, shallots, ginger, and garlic in a roasting pan and toss well. Bake at 375°F for 50 minutes or until tender, stirring occasionally. Let cool 10 minutes.
Place half of squash mixture and half of broth in a blender. Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with black pepper (optional).
Recipe by Nutrition Twins at https://www.nutritiontwins.com/643-roasted-butternut-squash-soup-with-shallots-and-ginger/