Ingredients

• 2 or 3 butternut, acorn, or Hubbard squash

• 2 garlic cloves

• A few sprigs fresh thyme

• 2 tbsp 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 place on baking sheet cut-side-down with garlic and thyme inside. Roast for about 60 minutes or until soft. Scoop out the squash flesh and set aside, along with the garlic and thyme.

Add butter to a pot set over medium-high heat; add onions and roasted garlic and sauté until soft. Add the scooped squash to the pot and stir, then add wine to deglaze, scraping any brown bits from the bottom of the pot. Reduce heat slightly and add broth and bay leaf, then simmer for 10 minutes. Remove the bay leaf. Transfer the soup to a food processor and purée (or you can use an immersion blender in the pot to purée the ingredients); season with salt and pepper and cider vinegar to taste. Serve immediately.

Serves 4

Each serving contains about 170 calories, 3 g protein, 4 g fat, 10 mg cholesterol, 29 g carbohydrates, 4 g fiber, and 883 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.