Lowfat Acorn Squash Soup With Roasted Garlic - cooking recipe

Ingredients

2 onions, chopped
4 garlic cloves, whole and unpeeled
2 -3 tablespoons fresh ginger (about 1-inch piece)
1 -2 celery rib, chopped
1 -2 cup cabbage, chopped fine
2 -3 tablespoons oil, spread (or real butter)
3 tablespoons white flour
1 1/2 teaspoons curry powder (ready-made, or make your own)
1 teaspoon dried dill weed
1 teaspoon red pepper flakes, ground
1/2 teaspoon cinnamon
2 chicken bouillon cubes
2 1/2 cups water (may need adjusting)
1 1/2 cups soymilk, plain
2 medium acorn squash (about 3-4 cups)
1 dash lemon juice
salt and pepper

Preparation

Preheat the oven to 400 degrees. Cut the acorn squash in half, and place in a glass baking pan along with the whole unpeeled garlic. Bake for about 1 hour or until the squash is tender.
Meanwhile, melt the oil spread (or butter) in a saucepan and saute the onions and ginger until the onions are translucent. Add the celery and cabbage, and cook until tender.
In a small bowl, mix the flour together with all the dry spices. Stir into the vegetables, until combined. Meanwhile, boil the water in the microwave or a kettle, and dissolve the bouillon cubes in it. Add the boiling water to the pot, along with the soy milk. Heat until it barely reaches a boil, then reduce heat.
Remove the seeds and pulp from the squash, and slice off the peel. Chop into cubes or mash, and add to the soup. Peel and mash the roasted garlic, and add this as well.
Add the lemon juice.
Using an immersion blender or a traditional blender, puree until smooth. Taste and adjust spices if needed. Season with salt and pepper, and serve hot!