Butternut Squash Soup with Roasted Red Pepper Garnish

For soup:
1 large butternut squash (2-3 lb.), peeled and cubed
1 large onion, diced
2 large cloves garlic, minced
olive oil
6 cups broth (I used homemade beef broth)
thyme
ground chipotle
salt
pepper

For garnish:
1 large roasted red pepper, minced
1 large clove garlic, minced
1 TBSP walnut oil
red pepper flakes

To make soup:

1. In large Dutch oven, sautee onion and garlic in olive oil until tender.
2. Add squash and broth. Bring to a boil. Reduce heat and simmer for about 40 minutes.
3. When squash is tender, transfer soup to blender in stages and puree.
4. Return pureed soup to pot and add thyme, chipotle, salt and pepper to taste. Simmer for about 10 more minutes.

To make garnish:

1. Combine roasted red pepper, garlic, walnut oil, and red pepper flakes.
2. Puree (if you have the tools) or mince finely (like I did).

Serve soup with a healthy teaspoon (or two!) of garnish on top.

Makes 4-5 servings.

Pantry tip: Soup freezes well! Divvy up leftovers in serving-size containers and stock freezer for rainy day.