Butternut Squash Soup With Roasted Red Pepper Puree

[Rachel]

I tried this recipe that I got off of the internet.  It is
delicious and wanted to share it with you.

Butternut Squash Soup with Roasted Red Pepper Puree
1 TBLS olive oil
2 1/4 cups of chopped onions
4 garlic cloves, minced
1 2 l/2-pound butternut squash, peeled, seeded, cut into
  1 inch pieces
5 1/2 ups (or more) vegetable broth
1 tsp chopped fresh thyme
1/2 tsp grated orange peel

Heat oil in large pot and add chopped onions; saute'
until tender.  Add garlic; stir 1 min.  Ad squash and 5 1/2
cups of broth; bring to boil.  Reduce heat; cover and
simmer untilsquash is soft.  About 40 min.  Cool slightly.

Working in batches, puree soup in blender until smooth.
Return puree to pot.  Add 1 tsp thyme and orange
peel.  Simmer 3 minutes.  Can add more broth if too
thick.  Season with salt and pepper.  Ladel soup into
bowls. Swirl 1 TBLS  Roasted Red Pepper Puree into
soup in each bowl.  Enjoy.
Rachel
p.s.  I refrained from using the olive oil and sauteed
        my onions in stock instead.  They came out fine
        without the extra added oil.  I do this for every
        recipe I have made.  Chicken stock works especially
        well when sauteeing onions.

[Rachel]

Hi Again Roger:  You can make your own roasted red
bell peppers by splitting them in half, cleaning out the
seeds and placing them on foil lined cookie sheets and
and broil two inches from the broiler.  Broil until the
surface of the peppers turns black and bubbles.  After
the peppers are done, cover them with foil fo 5-10 min
to let them steam before pulling off the skin.  Then place
pieces of roasted pepper in a blender and puree or
use and immersion blender.  I use the bullet and it works
really well.  You can freeze the leftover puree and freeze
it for using in soups or as an accompaniment around
your steamed vegetables.  It is good in the squash soup
just drizzled around the top.  Enjoy
Rachel