BUTTERNUT SQUASH SOUP
- 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
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; sautÃ© 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)