Winter Squash and Red Pepper Soup

Updated at: Thu, 17 Aug 2023 03:09:48 GMT

Step 1

Wash and cut the squash in half; core out the seeds. Place face down on oiled 9" × 13" glass baking dish and bake at 400°F for 50–60 minutes, or until squash is cooked tender. When cool enough to handle, scoop squash out of shells and set aside. Yield should be about 3½ cups squash.

Step 2

In a large nonstick skillet heat the olive oil. Add the onions and garlic and sauté until tender and continue to cook until the onions are soft and have turned brown (caramelized), about 8–10 minutes.

Step 3

Add the roasted pepper and chicken broth and simmer for 16 minutes.

Step 4

Add the cooked winter squash, white wine, sugar, cinnamon, and ginger and simmer for 5 minutes.

Step 5

Transfer the mixture to a food processor or blender and purée until smooth. Depending on size of processor or blender, you may need to purée a partial portion at a time. If desired, stir in reduced-fat sour cream and serve.

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