Soup’s on

A cold front moves in on the heels of those New Year’s diet resolutions. Time to get out the soup pot.

Roasted Butternut Squash Soup


4 garlic cloves, not peeled

2 tablespoons olive oil, divided

1 butternut squash, about 2 1/2 pounds

1 medium sweet yellow onion, cut into 1-inch pieces

2 carrots, peeled and sliced about 1/2-inch thick

4 to 6 sage leaves, thinly sliced

1/2 teaspoon salt

1/4 teaspoon pepper, plus additional pepper to taste, divided

1 (32-ounce) carton vegetable stock

1/4 teaspoon rubbed sage

Heat oven to 375 degrees. Line a 10- by 15-inch jelly roll pan with aluminum foil.

Place the unpeeled garlic on a 6-inch square of aluminum foil, drizzle with 1/2 teaspoon olive oil and seal in a packet. Set on edge of pan.

Using a large, heavy knife, cut off ends of squash. Peel using a vegetable peeler. Cut squash in half, remove and discard seeds. Cut squash into 1 to 1 1/2-inch cubes. Place squash in a mixing bowl. Add onion and carrots. Drizzle vegetables with remaining olive oil. Sprinkle with salt, pepper and sage; toss to coat. Spread in a single layer on pan. Bake, uncovered, 20 minutes. Stir vegetables and roast 15 to 20 minutes more, until very tender and golden brown.

Allow to cool slightly, and transfer to blender or food processor. Open foil packet, and when cool enough to handle, gently squeeze roasted garlic out of skin and onto vegetables. Blend until smooth, working in batches and adding a little vegetable stock if needed. Transfer to saucepan.

Stir in vegetable stock, and season to taste with salt and pepper. Heat over medium heat, stirring occasionally, until steamy. Makes 6 servings.
Source: Kansas City Star.

Per serving: 239 calories (25 percent from fat), 7 g fat (1 gram saturated), 2 mg cholesterol, 41 g carbohydrates, 6 g protein, 6 g fiber, 532 mg sodium.