- 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
- 1 apple, peeled, cored and cubed
- 4 or 5 chopped carrots
- 5 1/2 cups (or more) vegetable broth
- 1 (16oz) container of sour cream
- 2-3 teaspoons curry
- 1 teaspoon cumin
- 1/2 teaspoon allspice
- 1 teaspoon cinnamon
- 1/4 teaspoon dry ginger
- 1/4 teaspoon paprika
- 1 tablespoon lemon or orange juice
- 3 teaspoons chopped fresh thyme
- 1 bay leaf
- 1/2 teaspoon grated orange peel
- 1 cup coarsely chopped drained roasted red peppers from jar
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, chopped
- 1/4 teaspoon dried crushed red pepper
- Heat oil in heavy large pot over medium-high heat. Add onions; saute 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.
- Working in batches, puree soup in blender until smooth. Return puree to pot. (Or use a handheld blender/puree tool if you’ve got one). Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper.
- Make puree – Saute all ingredients for a few minutes, then blend all ingredients in processor until smooth. Season with salt and pepper
- Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.
NOTE: Soup can be made 1 day ahead. Cool slightly. Cover and chill. Re-warm before
serving, thinning with more broth if desired.
Recipe from Ed Wallace.