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Butternut Squash Soup

Photo: Jennifer Davick; Styling: Elizabeth Demos
Hands-on time 30 mins
Total time 1 hr, 10 mins
Yield Makes 10 1/2 cups


  • 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

How to Make It

  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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