Go Back Email Link
Print Recipe

Butternut Squash Soup

Course: Main Course, Soup
Author: Southern Living

Ingredients

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

Instructions

  • Sauté 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).
  • Process mixture with a handheld blender until smooth. Serve warm.

Notes

Recipe By: Southern Living
SEPTEMBER 2012
Yield: 10 1/2 cups