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