butternut squash soup with roasted red pepper puree (serves 6) 2 tablespoons olive oil 2¼ cups chopped onions 4 garlic cloves, minced 1 2½-pound butternut squash, peeled, seeded, cut into 1-inch pieces 5½ cups (or more) vegetable broth3 teaspoons chopped fresh thyme ½ teaspoon grated orange peel • Heat oil in heavy large pot over medium-high heat. Add onions; sauté 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. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve. Roasted Red Pepper Puree 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 • Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.) back