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Butternut Squash Soup
Course:
Main Course, Soup
Servings:
0
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