Butternut Squash Soup with Roasted Red Pepper Purée

Butternut Squash Soup with Roasted Red Pepper Purée
Photo by www.epicurious.com

Ingredients

  • 2 ¼ cups onions
  • 5 ½ cups vegetable stock or broth
  • 4 garlic cloves
  • 1 2 1/2-pound butternut squash
  • 3 teaspoons fresh thyme
  • ½ teaspoon grated orange peel
  • 2 tablespoons olive oil

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 bl...

View full recipe at Epicurious

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