Roasted Winter Squash Soup

• 2 or 3 butternut, acorn or Hubbard squash
• 2 garlic cloves
• A few sprigs of fresh thyme
• 2 T unsalted butter
• 2 yellow onions, diced
• 1/2 c. white wine
• 8 c. vegetable broth
• 1 bay leaf
• Salt and pepper
• 1/3 c. cider vinegar

Directions

1. Preheat oven to 350°F. 
2. Cut squash in half, remove seeds, and place on baking sheet cut-side-down with garlic and thyme inside. 
3. Roast for about 60 minutes or until soft. Scoop out the squash flesh and set aside along with the garlic and thyme. 
4. Add butter to a pot set over medium-high heat. Add onions and roasted garlic. Sauté until soft. 
5. Add the scooped squash to the pot and stir, then add wine to deglaze, scraping any brown bits from the bottom of the pot. 
6. Reduce heat slightly. Add broth and bay leaf, then simmer for 10 minutes. 
7. Remove the bay leaf. 
8. Transfer the soup to a food processor and purée (or you can use an immersion blender in the pot to purée the ingredients). 
9. Season with salt and pepper and cider vinegar to taste. Serve immediately. 

Amount per serving: 

• 170 calories
• 3 g protein
• 4 g fat
• 10 mg cholesterol
• 29 g carbohydrates
• 4 g fiber
• 883 mg sodium