Butternut Squash Soup

(from Lucianolinda’s recipe box)

Source: Southern Living-Scott Jones

Categories: Soups- Stews -Chowder-Chili

Ingredients

  • 2 carrots cut into 1-inch pieces
  • 1 sweet onion, chopped
  • 3 Tbsp. olive oil
  • 1 (3 lb.) butternut squash, peeled and cut into 1-inch pieces
  • 6 cups chicken broth
  • 1 tsp. orange zest
  • 1 cup heavy cream
  • 3 Tbsp. white wine vinegar
  • 1 Tbsp. orange blossom honey
  • 3/4 tsp. kosher salt
  • 1/2 tsp. freshly ground white pepper
  • 1/2 tsp. hot sauce
  • Garnish: smoked paprika, olive oil

Directions

  1. Saute carrots and onion in hot olive oil in a Dutch oven over medium-high heat 8 to 10 minutes or until lightly browned. Add squash, broth, and orange zest; bring to a boil. Cover, reduce heat to medium, and simmer 20 to 25 minutes or until squash is tender. Stir in cream and next 5 ingredients. Cool slightly (about 10 minutes).
  2. Process mixture with a handheld blender until smooth. Serve warm.

  3. makes 10 1/2 cups

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