Butternut Squash Soup a showstopper

Butternut Squash Soup isn’t typical fall fare for us, but when we picked up some butternuts from our farm-stand stop, I immediately thought of a recipe I’d seen in a magazine. Once stirred up this fall soup was a showstopper for sure.

The peeled and cut squash, along with carrots, onion, and some other additions, cooked in a Dutch oven for about 20 minutes and then were processed in a blender until they were smooth. The one teaspoon of orange zest added to the mixture, plus the one tablespoon honey, sweetened it up.

“Don’t we have any more of this?” queried Hubby, as he warmed the last soup mug full of Butternut Squash Soup and downed it. Made me very glad I found this little gem of a recipe.

Butternut Squash Soup

2 carrots, cut into 1-inch pieces

1 sweet onion, chopped

3 tablespoons olive oil

1 (3-pound) butternut squash, peeled and cut into 1-inch pieces

6 cups chicken broth

1 teaspoon orange zest

1 cup heavy cream (I used whole milk)

3 tablespoons white wine vinegar

1 tablespoon orange blossom honey (I used regular honey)

3/4 teaspoon kosher salt (I used salt substitute)

1/2 teaspoon freshly ground white pepper

1/2 teaspoon hot sauce

garnish: smoked paprika, olive oil

Sauté carrots and onion in hot olive oil in a Dutch oven over medium-high heat for 8 to 10 minutes or until mixture is 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). Use blender to process mixture until it is smooth. Garnish as desired (I sprinkled on the paprika). Serve warm. (Source: Southern Living September 2012)