Modified from a Recipezaar recipe. Although this recipe wasn't originally intended for vegan consumption, one need only substitute veggie broth and omit the dairy products. If you want the soup to be creamier or more filling, it's good with 1/2 a cup of pureed soft tofu added in.

Ingredients

3	lbs raw butternut squash, halved and seeded
1	tablespoon olive oil
2	tablespoons fresh minced fresh thyme OR 2 teaspoons dried thyme
1	tablespoon canola oil
2	large onions
10	cloves garlic
1	stalk celery, chopped
1	granny smith apple, medium chunks
1/2	teaspoon marjoram
3 1/4	cups chicken broth
1	cup dry white wine
2	tablespoons skim milk (optional)
2	tablespoons nonfat sour cream (optional)
1/4	teaspoon black pepper

Directions

1. Cut squash into 8 large pieces. Place cut side up in a large baking dish. Brush with oil; sprinkle with thyme.
   
   
2. Cover tightly and bake at 350 degrees for 1 1/2 to 2 hours or until very tender. Uncover and let stand until room temperature.
   
   
3. Meanwhile, heat canola oil in a dutch oven; sauté onion, garlic, celery, and apple until just tender.
   
   
4. Add wine, broth, and marjoram. Bring to a boil, then reduce heat and simmer for 10 minutes.
   
   
5. Remove squash from peel, add to pot and simmer until all vegetables are soft. Add milk and sour cream, if desired.
   
   
6. Puree soup with a hand blender until smooth. Sprinkle with freshly ground black pepper.
   
   
7. Pour into serving bowls and garnish with chopped chives or toasted pumpkin seeds
   
   

Categories

Vegetables, Main Dish, Soup, Puree, Roast, Simmer, Vegetarian, Gluten-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in cholesterol High in dietary fiber High in manganese High in potassium Very high in vitamin A Very high in vitamin C

Bad points High in sugar Contains alcohol