Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 30
Cuisine: Global
Ingredients: 1 kilograms butternut squash, peeled and cut into 1-inch pieces; 2 carrots, cut into 1-inch pieces; 1 liters chicken broth; 237 milliliters heavy cream; 1 teaspoons hot sauce; 1 teaspoons kosher salt; 3 Tbsps olive oil; 1 Tbsp orange blossom honey; 1 teaspoon orange zest; 30 servings Garnish: smoked paprika, olive oil; 1 sweet onion, chopped; 1 teaspoons freshly ground white pepper; 3 Tbsps white wine vinegar

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.

Ingredients you will need

Olive Oil

Carrot

Onion

Equipment you will use

Dutch Oven

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).

Ingredients you will need

Orange Zest