Ingredients
| Acorn squash | 1 medium (peeled, seeded, and cubed) |
| Red bell peppers | 2 large (seeded and quartered) |
| Fresh rosemary | 1 tablespoon (chopped) |
| Garlic | 3 cloves (whole) |
| Shallot | 1 large (quartered) |
| Vegetable broth | 3 cups |
| Extra virgin olive oil | 2 tablespoons |
| Balsamic vinegar | 1 tablespoon |
| Smoked paprika | 1/2 teaspoon |
| Salt and pepper | To taste |
Preparation
- Preheat oven to 425°F (220°C). Toss squash, peppers, garlic, and shallot with 1 tablespoon olive oil. Roast for 25-30 minutes until caramelized.
- Transfer roasted vegetables to a pot. Add broth and bring to a simmer for 5 minutes.
- Blend until smooth. Stir in remaining olive oil, balsamic vinegar, rosemary, and paprika.
- Season with salt and pepper. Serve hot.
Nutrition
- Calories: 145
- Protein: 3g
- Carbohydrates: 20g
- Fat: 8g
- Saturated fat: 1g
- Fiber: 5g
- Vitamin a: 180% DV
- Vitamin c: 200% DV
- Potassium: 20% DV