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Recipe Spotlight: Roasted Winter Squash Soup


2 acorn squash
2 garlic cloves
3 sprigs fresh thyme
1 tablespoon of olive oil
2 small raw onions
1/2 cup white wine
8 cups low sodium vegetable broth
1/4 tsp. bay leaf, crumbled
1/3 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 contains about 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, and 2 g protein.