Butternut Squash Soup
Butternut Squash Soup is a gluten free and vegetarian soup. This recipe serves 30. One serving contains 74 calories, 1g of protein, and 5g of fat. Head to the store and pick up butternut squash, heavy cream, garnish: paprika, and a few other things to make it today. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.
Instructions
Saut 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.