- 2 or 3 Butternut, Acorn, or Hubbard squash
- 2 garlic cloves
- A few sprigs fresh thyme
- 2 tablespoons unsalted butter
- 2 yellow onions, diced
- ½ cup white wine
- 8 cups vegetable broth
- 1 bay leaf
- Salt and pepper
- ⅓ cup cider vinegar
- Preheat oven to 350°F
- 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 puree soup in a food processor. Season with salt and pepper and cider vinegar to taste. Serve immediately.
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.
To make this recipe gluten free, use only spices and broth that are gluten free. Read food labels carefully and contact the company if you have any questions.