Butternut Squash Soup with Roasted Red Pepper Puree
- 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
- Roasted Red Pepper Puree
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- 2 1/2-pound butternut squash (1)
- Onions (2 1/4 cups)
- Orange peel (1/2 teaspoon)
- Thyme, fresh (3 teaspoons)
- Canned Goods
Vegetable broth (5 1/2 cups)
- Cooking & Baking
- Garlic cloves (4)
- Olive oil (2 tablespoons)
- Red pepper puree, Roasted (1)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published November 1, 2003 (9 years ago).
4 people saved this recipe.
