BUTTERNUT SQUASH SOUP

 

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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

Directions

  • 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
  • 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 blender (vitamix!) until smooth. Return puree to pot. Add 1 teaspoon thyme and some orange zest if you have it on hand. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper.
  • (adapted by Bobe from epicurious.com)

Notes

Categories: Soup  Soup  Stew  Vegetarian 
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