Jump to:  A   |   B   |   C   |   D   |   E   |   F   |   G   |   H   |   I   |   J   |   K   |   L   |   M   |   N   |   O   |   P   |   Q   |   R   |   S   |   T   |   U   |   V   |   W   |   X   |   Y

Roasted Winter Squash Soup

Roasted Winter Squash Soup

(Gluten-Free)

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 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 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 four

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.

Reviewed Date: 03-29-2013

Find a pediatrician

Disclaimer: This information is not intended to substitute or replace the professional medical advice you receive from your child's physician. The content provided on this page is for informational purposes only, and was not designed to diagnose or treat a health problem or disease. Please consult your child's physician with any questions or concerns you may have regarding a medical condition.