Butternut Squash Soup with Roasted Red Pepper Purée

Butternut Squash Soup with Roasted Red Pepper Purée
Butternut Squash Soup with Roasted Red Pepper Purée

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tablespoons olive oil

  • 2 1/4

    cups chopped onions

  • 4

    garlic cloves, minced

  • 1

    2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces

  • 5 1/2

    cups (or more) vegetable broth

  • 3

    teaspoons chopped fresh thyme

  • 1/2

    teaspoon grated orange peel

  • puree:

  • 1/2

    cup cut up roasted red pepper

  • 1

    garlic clove chopped

  • 1/8

    t crushed red pepper

  • 3/4

    t olive oil

  • puree till smooth

Directions

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.) Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.

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