Heat the oil over medium-high heat and add the onions. Allow them to caramelize for 5-10 minutes, stirring only occasionally. While the onions are cooking, peel, seed, and cube the squash.
Reduce the heat to low and add the garlic, stirring for 1 minute until it is very aromatic.
Add the squash and broth and simmer until squash is very soft, 20-30 minutes. Add thyme and blend until smooth.
You can also add 1-2 Tablespoons of Curry Powder and Crushed Red Pepper Flakes when you add the garlic, and omit the Thyme, for a spicy soup.
Originally Submitted
12/12/2011
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