Hands-on Time
30 Mins
Total Time
1 Hour 10 Mins
Yield
Makes 10 1/2 cups
Photo: Jennifer Davick; Styling: Elizabeth Demos

How to Make It

Step 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).

Step 2

Process mixture with a handheld blender until smooth. Serve warm.

The Ravenous Pig: Seasons of Florida

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