2 tablespoons olive oil
2 1/4 cups chopped onions
3 garlic cloves, minced
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
5 1/2 cups (or more) chicken stock
3 teaspoons chopped fresh thyme
Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 10 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups stock; 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. Thin soup with more stock if desired. Simmer 3 minutes. Season with salt and pepper.
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.)
