Spicy Butternut Squash Soup
Delicious, vitamin filled fall soup.
- 2 TBSP olive oil
- 2 1/2 cups chopped onion
- 4 cloves garlic, minced
- 1 butternut squash, peeled, seeded and cut into 1" pieces
- 5 1/2 cups vegetable broth
- 1 tsp crushed red pepper
- 1 tsp chopped fresh thyme (1/2 tsp ground thyme or 1 tsp dried thyme) ** or less
- salt and pepper to taste
- Heat oil in large pot over medium-high heat. Add oninos and saute until tender, about 10 minutes.
- Add garlic and saute, stirring, for another minute. Add squash, broth and red pepper and bring mixture to a boil.
- Reduce heat to medium, cover and simmer until squash is soft, about 45 mintues. Cool slightly.
- Once cooled, puree soup in batches in a blender until smooth. Return pureed squash mixture to the pot. Add 1/3 of the thyme and stir.
- If desired, thin soup with more broth, then simmer another 5 minutes.
- Season with salt and pepper, then ladle soup into bowls. Sprinkle with remanining thyme, if desired.