Categories: Soups- Stews -Chowder-Chili

Ingredients

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

Directions

1. Saute 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.

3. makes 10 1/2 cups

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