Winter Squash and Red Pepper Soup
Serves: 6Hands-on: 15 minutesTotal: 1 hour 45 minutesDifficulty: Medium
- 1 medium butternut squash (2 lbs.), cut in half and seeded
- 1 Tbsp. olive oil
- 1 cup chopped onions
- 1 Tbsp. chopped garlic
- 4 oz. roasted red pepper
- 3 cups low-sodium chicken broth
- ½ cup dry white wine
- 2 tsp. sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- 6 Tbsp. reduced-fat sour cream
- 2 tsp. cracked black pepper
- Preheat oven to 400°F and spray a 9" × 13" glass baking dish with non-stick cooking spray.
- Place squash halves face down on prepared baking dish and bake for 50–60 minutes, or until squash is tender. When cool enough to handle, scoop squash out of shells and set aside.
- In large nonstick frying pan, heat olive oil over medium-high heat. Add onions and garlic; sauté 5 minutes until tender. Reduce heat to low and continue to cook until the onions are soft and have turned brown, about 15 minutes.
- Add roasted pepper and chicken broth; simmer for another 15 minutes.
- Add cooked squash, wine, sugar, cinnamon, and ginger; simmer for another 5 minutes.
- Transfer to a food processor or blender and purée until smooth. Depending on size of processor or blender, you may need to purée a portion at a time. To serve, top with sour cream and black pepper.