Butternut Squash Soup with a Red Pepper Purée

Ingredients, 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
  • 3 teaspoons chopped fresh thyme
  • 1/2 teaspoon grated orange peel

Ingredients, Roasted Red Pepper Puree

  • 1 cup coarsely chopped drained roasted red peppers from jar
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, chopped
  • 1/4 teaspoon dried crushed red pepper


  • Stock Pot
  • Blender
  • Food Processor
  • Cutting board, Knife

Directions, Roasted Red Pepper Puree

Timing Note: Can be made 1 day ahead. Cover; chill. Bring to room temperature before using

  1. Puree all ingredients in processor until smooth. Season with salt and pepper.

Directions, Soup

Timing Note: Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.

  1. Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes.
  2. Add garlic; stir 1 minute.
  3. 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.
  4. Working in batches, puree soup in blender until smooth. Return puree to pot.
  5. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper.
  6. Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.