Featured Recipe: Roasted winter squash soup

Featured Recipe: Roasted winter squash soup

(Gluten-free)

Ingredients

  • 2 or 3 butternut, acorn, or Hubbard squash
  • 2 garlic cloves
  • A few sprigs fresh thyme
  • 2 tablespoons unsalted butter
  • 2 yellow onions, diced
  • 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°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 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 4

Each serving contains about 182 calories, 1 g protein, 6 g fat (30% 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.

Online Medical Reviewer: Poulson, Brittany, RD, CDE
Online Medical Reviewer: Wilkins, Joanna, RD, CD
Date Last Reviewed: 8/1/2016
© 2000-2017 The StayWell Company, LLC. 800 Township Line Road, Yardley, PA 19067. All rights reserved. This information is not intended as a substitute for professional medical care. Always follow your healthcare professional’s instructions.

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About the Author

health enews Staff
health enews Staff

health enews staff is a group of experienced writers from our Advocate Health Care sites, also including freelance or intern writers.

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