Roasted winter squash soup
- 2 or 3 butternut, acorn, or Hubbard squash
- 2 garlic cloves
- A few sprigs fresh thyme
- 2 tablespoons unsalted butter
- 2 yellow onions
- 1/2 cup white wine
- 8 cups vegetable broth
- 1 bay leaf
- Salt and pepper
- 1/3 cup cider vinegar
Directions: Preheat oven to 350 degrees. Cut squash in half, remove seeds, and roast cut-side-down with garlic and thyme inside. Roast about 60 minutes or until soft.
Scoop out flesh and set aside, along with the garlic and thyme. Add butter to a pan set over medium-high heat; add onions and roasted garlic and saute 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 puree in a food processor; season with salt and pepper and cider vinegar to taste. Serve immediately.
Serves four: Each serving contains about 182 calories, 1 g protein, 6 g fat (30 percent calories from fat), 15 mg cholesterol, 27 g carbohydrates, 3 g fiber, and 10 mg sodium.