Savory butternut squash soup seasoned with onion, fresh orange and thyme.
2 tablespoons extra virgin olive oil
4 cloves garlic, finely chopped
1 cup chopped white onion
1 butternut squash (2 1/2 pounds), peeled, seeded and cut into 1-inch pieces
5 1/2 cups vegetable broth
1/2 teaspoon grated orange peel
1/4 cup fresh orange juice
1 tablespoon finely chopped fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
Creme fraiche, optional
How to Make It
Heat oil in large saucepan over medium-high heat. Add garlic and onion; cook 5 minutes or until onion is tender, stirring occasionally. Add squash, broth, orange peel, orange juice and thyme to saucepan. Cover; bring to a boil. Reduce heat; simmer 40 minutes or until squash is tender, stirring occasionally. Transfer mixture to blender container and puree in batches until soup is smooth; stir in salt and pepper. Top each serving with creme fraiche, if desired. Serve with ALEXIA® WAFFLE CUT FRIES or ARTISAN CIABATTA ROLLS.
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