Carrot and Butternut Squash Soup

Name: Carrot and Butternut Squash Soup
Total time: 65 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons extra virgin olive oil, (divided); 1⅓ cups chopped onion; 2 medium garlic cloves, (minced); 3 cups (about 1 pound) shredded carrots; 3 cups peeled and shredded butternut squash; Two 14-ounce cans fat free chicken or vegetable broth; ½ cup white rice; 1½ cups nonfat milk; 1 tablespoon grated orange zest; ½ teaspoon salt; ½ teaspoon freshly ground black pepper

What a delicious combination!

⏱️ 65 min 🔪 Prep: 30 min 🔥 Cook: 35 min 📊 Medium 👁️ 7 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

4 servings

2 tablespoons extra virgin olive oil, (divided)
1⅓ cups chopped onion
2 medium garlic cloves, (minced)
3 cups (about 1 pound) shredded carrots
3 cups peeled and shredded butternut squash
Two 14-ounce cans fat free chicken or vegetable broth
½ cup white rice
1½ cups nonfat milk
1 tablespoon grated orange zest
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps

Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add the onion and garlic and sauté for 2 minutes. Add the carrot and squash; sauté 5 minutes, or until tender. Add the broth and rice; bring to a boil. Reduce heat, and simmer for 20 minutes. Remove from heat and let cool slightly.
Place half of mixture in a food processor or blender; process until smooth. Pour into a bowl; repeat the procedure with the remaining mixture. Return the pureé to the pan. Stir in the milk, and simmer until thoroughly heated. Stir in the orange zest, salt and pepper. Serve.