This recipe was modified from a recipe found on foodfit.com. The vegetable broth used is homemade, as there is usually so much sodium even in the reduced sodium commercially prepared broths, and they're so easy to make anyway.

Ingredients

4	cups butternut squash
2	teaspoons olive oil
1	onion
1	stalk celery
4	cups vegetable broth
2	tablespoons lemon juice
1/4	teaspoon paprika
2	tablespoons wine

Directions

1. Cut the squash in half and clean out. Bake on a cooking sheet in a preheated 350 degree oven for about 40 minutes.
   
   
2. Saute the celery and onion in the oil until translucent.
   
   
3. Combine all the ingredients in a large bowl (scraping the meat of the squash out of the skin after it has cooled).
   
   
4. Puree in a blender or food processor. Reheat to desired temperature and serve!
   
   

Categories

Soup, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol High in manganese High in niacin High in potassium Very high in vitamin A Very high in vitamin C

Bad points Very high in sodium Contains alcohol