Butternut Squash Soup with Roasted Red Pepper Puree

I've been making this for years, and MAN is it yummy!!  Cooked up a fresh batch just this past week, delighted to discover that it's Whole30 compliant.  YAY!!

Inspirational Source:  Either Bon Appétit or Gourmet Magazine but for sure it was the 11/03 issue!!  Somehow my notes got mucked up over the past 12 years.

Ingredients:

2 tablespoons olive oil

2 large onions, chopped … I like the sweet onions, but this is optional
4 garlic cloves, minced or coarsely chopped
2½ pound butternut or acorn squash, peeled, seeded, cut into 1-inch pieces … or simply a 2 lb. package of pre-peeled and cut up squash - keep it simple friends!!
5½ cups vegetable or chicken broth (I use 3 cans + water to make 6 C. total or a 32 oz. carton plus 1½ C. of water)
3 teaspoons chopped fresh thyme
1/2 teaspoon grated orange peel

Instructions:

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 the broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.

Puree soup with an immersion blender or in batches in a regular blender until smooth. Return puree to pot. Add the thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper.

Ladle soup into bowls. 

 Now this is usually where I stop and start diving in ... I haven't bothered to make the roasted red pepper puree since the first time.  It was good, but not really worth all the extra effort for a day to day quick meal!!  However if you’re doing this for a special dinner … continue reading!

Swirl 1 tablespoon Roasted Red Pepper Puree (optional) into soup in each bowl.

This can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.  Makes 6 first-course servings (approx. 10 C. total).

Per serving (including red pepper puree): calories, 200; total fat, 8g; saturated fat, 1g; cholesterol, 0; fiber, 8g

Roasted Red Pepper Puree

1 cup coarsely chopped drained roasted red peppers from jar (or roast your own on the grill)

1 tablespoon extra-virgin olive oil
2 garlic  cloves, chopped
1/4 teaspoon dried crushed red pepper

Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)  Makes about 3/4 cup.

Per tablespoon: calories, 15; total fat, 1g; saturated fat, 0; cholesterol, 0; fiber, 0