Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.
Makes 4 servings.
- Place 1 halved acorn squash, 2 medium whole tomatoes, 1 medium unpeeled onion, 1 halved green bell pepper, 1 halved red bell pepper, 2 small red potatoes, and 3 unpeeled garlic cloves on baking sheet. Bake in the hot oven, removing the garlic and tomatoes after 10 minutes. Remove the remaining vegetables from oven about 10 minutes later. Let them stand for 15 minutes.
- Peel vegetables and garlic; discard skins. Coarsely chop the vegetables. Combine half the chopped vegetables, 1½ cups low-sodium tomato juice, ½ cup reduced-sodium vegetable broth, 1 tablespoon canola oil and 1 tablespoon red wine vinegar in food processor until smooth.
- Combine vegetable mixture, remaining chopped vegetables and ¼ teaspoon black pepper in large saucepan. Bring to a simmer over medium-high heat. Simmer for 5 minutes or until heated through. Top with chopped fresh cilantro and a dollop reduced-fat sour cream.