Recipe: Soup's on with a bounty of peppers, winter squash

No need to be forlorn. Tomatoes and other summer vegetables are disappearing from most of the nation's farmers' markets, but the bins are piled high now with beautiful winter squash and colorful peppers. This healthy recipe combines them into a velvety, rich soup for the cooler nights ahead.By Janice Lloyd, USA TODAY


You can use any winter squash, but butternut's color, taste and texture are hard to top. Red bell peppers add sweetness. This recipe calls for store-bought roasted peppers, but it only takes about 40 minutes to make your own.

Winter Squash and Red Pepper Soup

Ingredients:

•3½ cups cooked winter squash


•1 Tb. 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. cinnamon

•½ tsp. ginger

•1 Tb. reduced-fat sour cream (optional)

Directions:

Wash and cut squash in half; core out seeds. Place face down on oiled 9-inch-by-13-inch glass baking dish. Bake at 400 degrees for 50-60 minutes or until squash is cooked tender. Check after 30 minutes by poking with fork. When cool enough to handle, scoop squash out of shells and set aside.

In a large non-stick skillet, heat olive oil. Add onions and garlic; sauté until tender and continue to cook until the onions are soft and have turned brown (caramelized).

Add roasted pepper and chicken broth; simmer for another 16 minutes.

Add cooked winter squash, white wine, sugar, cinnamon and ginger; simmer for another five minutes.

Transfer to food processor or blender; 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.

Servings: 6

Per serving: 137 calories; 3 grams of fat; 1 gram of saturated fat; 3 grams of protein; 24 grams of carbohydrates; 6 grams of fiber; 0 milligrams of cholesterol; 445 milligrams of sodium. PCF (protein-carbohydrates-fat) ratio 10-70-20, exchange approximate 1 starch, 1 vegetable, ½ fat.