Wednesday, January 27, 2010

Butternut Squash Soup

We went over to a friend's house for dinner a few weeks ago and he cooked up this mouth-watering amazing butternut squash soup. I loved it so much. I thought for sure when I tasted it that it was full of cream and other fatty-no-good-for-you-stuff. I was shocked when I saw the recipe - simple, healthy ingredients. I made it last week for dinner - mmmh! The red pepper puree adds a wonderful little zip that is sooo yummy! This recipe's going down in my book of favorites - especially in fall and winter. We have so many squash still down in our basement that I'm sure I'll be making it again soon. Next time maybe I'll try it with a different kind of squash...

Butternut Squash Soup with Roasted Red Pepper Purée

Butternut Squash Soup

*This Soup can be made a day ahead. Cool slightly. Cover and chill. Re-warm before serving, thinning with more broth if desired.

2 Tbsp. olive oil
2¼ Cups chopped onions
4 garlic cloves, minced
1 2½-pound butternut squash, peeled, seeded, cut into 1-inch pieces
5½ Cups (or more) chicken or vegetable broth
3 teaspoons chopped fresh thyme
½ teaspoon grated orange peel (or 1/4 cup of orange juice)

Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 12 minutes. Add garlic and cook, stirring 1 minute. Add squash and 5 ½ 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.

When ready to serve, ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree (see recipe below) into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.

Roasted Red Pepper Purée

*This red pepper puree can be made a day ahead. Cover; chill. Bring to room temperature before using.

1 Cup coarsely chopped drained roasted red peppers from jar (or roast fresh red peppers to use)
1 Tbsp. extra-virgin olive oil
2 garlic cloves, chopped
¼ teaspoon dried crushed red pepper
Salt and Pepper, to taste

Puree all ingredients in processor until smooth. Season to taste with salt and pepper.

Recipe Source: Adapted from a recipe given to me by my friend Colin

1 comment:

NoSurfGirl said...

Love this recipe. Definitely saving it!!!

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