Ingredients

Makes 6 first-course servings

　　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

　　

Step 1

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.

　　

Step 2

Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)

　　

Step 3

Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.

　　

Nutrition Per Serving

Per serving (including red pepper puree): calories

　　200; total fat

　　8 g; saturated fat

　　1 g; cholesterol

　　0; fiber

　　8 g

　　#### Nutritional analysis provided by Gourmet