Savory butternut squash soup seasoned with onion, fresh orange and thyme.
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.