Butternut Squash Soup with Roasted Red Pepper Purée

Name: Butternut Squash Soup with Roasted Red Pepper Purée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms butternut squash, peeled, seeded, cut into 1-inch pieces; 3 teaspoons chopped fresh thyme; 4 garlic cloves, minced; 2 Tbsps olive oil; 532 milliliters chopped onions; 1 teaspoons grated orange peel; 6 servings Roasted Red Pepper Puree; 1 liters (or more) vegetable broth

Need a gluten free, primal, and whole 30 soup? Butternut Squash Soup with Roasted Red Pepper Purée could be a great recipe to try. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 165 calories, 3g of protein, and 5g of fat each. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your Autumn event. Head to the store and pick up butternut squash, vegetable broth, olive oil, and a few other things to make it today.

Instructions

Heat oil in heavy large pot over medium-high heat.

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Cooking Oil

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Pot

Add onions; sauté until tender, about 12 minutes.

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Onion

Add garlic; stir 1 minute.

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Garlic

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.

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Squash

Broth

Working in batches, puree soup in blender until smooth. Return puree to pot.

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Soup

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Blender

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.)

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Salt And Pepper