Butternut Squash Soup
CATEGORIES
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
  1. 2 tablespoons olive oil
  2. 2 1/4 cups chopped onions
  3. 4 garlic cloves, minced
  4. 1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
  5. 5 1/2 cups (or more) vegetable broth
  6. 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.
  7. 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.
  8. (adapted by Bobe from epicurious.com)