Roasted Butternut Squash, Carrot and Orange Soup

Name: Roasted Butternut Squash, Carrot and Orange Soup
Total time: 1 h 50 min
Yield: 8 to 10 servings
Ingredients: 2 tablespoons Mazola® RightBlend® Oil; 3 carrots, cut into 3-inch chunks; 2 to 3 pounds butternut squash, cut in half lengthwise, seeds discarded; 2 tablespoons Mazola® RightBlend® Oil; 1 onion, roughly chopped; 1 clove garlic, sliced; 2 teaspoons thinly sliced fresh ginger; 1/2 teaspoon ground cinnamon; 6 cups chicken broth; 1/2 cup half and half; 1/2 cup fresh squeezed orange juice; 1 tablespoon honey, optional

Beginner • 8 to 10 servings • 1 hr 50 min

Preheat oven to 400°F. Coat carrots and cut surfaces of butternut squash with 2 tablespoons olive oil and place on a foil lined, rimmed baking sheet.

Ingredients

2 tablespoons Mazola® RightBlend® Oil
3 carrots, cut into 3-inch chunks
2 to 3 pounds butternut squash, cut in half lengthwise, seeds discarded
2 tablespoons Mazola® RightBlend® Oil
1 onion, roughly chopped
1 clove garlic, sliced
2 teaspoons thinly sliced fresh ginger
1/2 teaspoon ground cinnamon
6 cups chicken broth
1/2 cup half and half
1/2 cup fresh squeezed orange juice
1 tablespoon honey, optional

Method

Preheat oven to 400°F.
Coat carrots and cut surfaces of butternut squash with 2 tablespoons olive oil and place on a foil lined, rimmed baking sheet.
Roast for 30 to 35 minutes, or until tender. Remove from oven and set aside until cool enough to handle.
Heat 2 tablespoons olive oil in a large saucepan over medium heat. Sautè onion until tender. Stir in garlic, ginger and cinnamon; continue to cook for 1 minute. Remove from heat and add roasted carrots.
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.
Stir in half and half, orange juice and honey. Bring to a boil, stirring occasionally. Serve immediately.