Roasted Red Pepper and Butternut Squash Soup

Ingredients

• 2 tbsp salted butter
• 1 cup chopped onion
• 3 cloves garlic, thinly sliced
• 6 cups cubed peeled butternut squash
• 2 cups no-salt-added chicken broth
• 1 tsp dried thyme, crumbled
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1/8 tsp ground nutmeg
• 1 cup chopped canned roasted red peppers
• 1 cup light cream (10%)
• 1/3 cup crumbled feta cheese
• 2 tbsp red wine vinegar
• 1/2 cup sliced green onions
• 3 tbsp crumbled feta cheese

Directions

1. Melt butter in a medium pot over medium-high heat. Add onion and garlic. Sauté until softened, about 5 minutes. 
2. Add squash, broth, thyme, salt, pepper and nutmeg. Stir to combine. Bring to a boil. Reduce heat and simmer, covered, until squash is tender, about 27 – 30 minutes.
3. Stir in red peppers, cream, 1/3 cup cheese and vinegar. Bring to a simmer and cook for 5 minutes. Do not boil. Remove from heat.
4. Purée in batches in a blender, filling blender no more than half full for each batch. Alternatively, purée using a hand blender. 
5. Serve garnished with green onions and 3 tbsp cheese.