Roasted Butternut Squash, Carrot and Orange Soup Recipe
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Yield:
8 to 10 servings
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Total Time:
1 hr 5 mins
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Prep Time:
20 mins
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Cook Time:
45 mins
Ingredients
- 2 tablespoons Mazola® Corn Oil
- 3 carrots, cut into 3-inch chunks
- 2–3 pounds butternut squash, cut in half lengthwise
- 2 tablespoons Mazola® Corn Oil
- 1 onion, roughly chopped
- 1 clove garlic, sliced
- 2 teaspoons thinly sliced fresh ginger
- ½ teaspoon ground cinnamon
- 6 cups chicken broth
- ½ cup half and half
- ½ cup fresh squeezed orange juice
- 1 tablespoon honey, optional
Instructions
- Step 1) Preheat oven to 400°F.
- Step 2) Coat carrots and cut surfaces of butternut squash with 2 tablespoons corn oil and place on a foil lined, rimmed baking sheet.
- Step 3) Roast for 30 to 35 minutes, or until tender. Remove from oven and set aside until cool enough to handle.
- Step 4) Heat 2 tablespoons corn oil in a large saucepan over medium heat. Sauté onion until tender. Stir in garlic, ginger and cinnamon; continue to cook for 1 minute. Remove from heat and add roasted carrots.
- Step 5) Scoop butternut squash away from skin using a spoon and discard skin. Add cooked butternut to soup with chicken broth. Puree soup using a blender, then return to saucepan.
- Step 6) Stir in half and half, orange juice and honey. Bring to a boil, stirring occasionally. Serve immediately.
- Serving Suggestion: This soup is delicious topped with these simple whole wheat Parmesan crostini: lightly brush slices of whole wheat bread with corn oil, toast in a nonstick skillet over medium heat for 1 to 2 minutes per side, or until browned. Remove from heat and sprinkle with shredded Parmesan cheese. Cut diagonally to form triangles.
