Ingredients Jump to Instructions ↓

  1. 1 pound carrots, peeled and cut into 1/2 inch slices 1 1/2 pounds butternut or acorn squash, peeled, seeded, and cut into 1 inch cubes 2 tablespoons butter

  2. 1/2 cup finely chopped onion

  3. 1 tablespoon minced gingerroot

  4. 1 1/4 cups half-and-half or light cream

  5. 1 cup chicken broth

  6. 2 teaspoons grated orange peel Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Fill a Dutch oven with water 2 inches deep. Add carrots; bring to a boil. Reduce heat and simmer for 10 minutes. Add squash pieces to pot; simmer 10 minutes more or until vegetables are tender. Drain well; set aside. In food processor, process squash and carrots until smooth; set aside.

  2. In same pan melt butter; cook onion and gingerroot over medium heat about 3 minutes or until onion is tender. Add puree back to pan with half-and-half, broth and orange peel. Heat and stir mixture to almost boiling, but do not boil. Reduce heat to low. Season to taste with salt and pepper. Serve soup hot or chilled. (If necessary, add additional broth to chilled soup to thin to desired consistency.)


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