Butternut Squash Soup with Roasted Red Pepper Purée |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
roasted red pepper puree |
Directions:
1. 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.
2. 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.)
3. Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.
4. Per serving (including red pepper puree): calories, 200; total fat, 8 g; saturated fat, 1 g; cholesterol, 0; fiber, 8 g Nutritional analysis provided by Gourmet
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