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

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

Ratings & Reviews

Smwyzard's Review

October 31, 2014
Had this tonight with the myrecipes Asiago Toasts. So yummy! Served it with Trader Joe's Pumpkin Cornbread Croutons. WOW....what a fabulous dinner. Lots to freeze. Will be making both of these for the upcoming soup and salad night with guests.

sdrouillard's Review

January 28, 2014

Valerie1990's Review

October 22, 2013
Wow! Delicious! I used fat-free half and half instead of heavy cream. This is a great way to get in your veggie serving!