Roasted Winter Squash Soup
- 2 acorn squash
- 2 garlic cloves
- 3 sprigs fresh thyme
- 1 tablespoon of olive oil
- 2 small raw onions
- ½ cup white wine
- 8 cups low-sodium vegetable broth
- ¼ tsp. bay leaf, crumbled
- ⅓ cup cider vinegar
- Preheat oven to 350 degrees. Cut squash in half, remove seeds, and roast cut side down with garlic and thyme inside. Roast squash for about 60 minutes or until soft.
- Scoop out flesh and set aside, along with the garlic and thyme. Add olive oil to a pan set over medium-high heat; add onions and roasted garlic and sauté until soft.
- Add scooped squash to pan and stir, then add wine to deglaze. Reduce heat slightly and add broth and bay leaf, then simmer for 10 minutes.
- Remove bay leaf and purée in a food processor; season with pepper and cider vinegar to taste. Serve immediately.
Serves four. Each serving provides 220 calories, 7 g fat (1 g saturated fat, 0 g trans fat), 0 mg cholesterol, 280 mg sodium, 34 g carbohydrates, 6 g fiber, 6 g sugar, 2 g protein.