Roasted Winter Squash Soup

Ingredients

• • 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 fresh 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 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 salt and pepper and cider vinegar to taste. Serve immediately.

Serves four

Each serving contains about 258 calories, 5 grams fat (17 percent calories from fat), 62 mg cholesterol and 160 mg sodium.