Butternut Squash Soup with Red Pepper Puree
1 (2lbs) butternut squash, peeled
2 tablespoons olive oil
Salt and pepper
1 onion, chopped
1 large garlic clove, chopped
6 cups chicken stock
1 teaspoon fresh thyme leaves
Cut squash into 1-inch chunks. In large pot heat oil. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with salt, and pepper.
Roasted Red Pepper Puree
1/2 cup coarsely chopped drained roasted red peppers
1 teaspoon extra-virgin olive oil
1 garlic clove, chopped
Puree all ingredients in processor until smooth. Season with salt and pepper.
Place a dollop of puree on the top of soup.