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

Smwyzard
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

sdrouillard
January 28, 2014
N/A

Valerie1990's Review

Valerie1990
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!