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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. 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).
2. Process mixture with a handheld blender until smooth. Serve warm.
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