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Butternut Squash Soup
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| 2 | carrots, cut into 1 inch pieces |
| 1 | sweet onion, chopped |
| 3 tablespoons | olive oil |
| 1 (3 lb) | butternut squash peeled and cut into 1 inch squares |
| 6 cups | chicken broth |
| 1 teaspoon | orange zest |
| 1 cup | heavy cream |
| 3 tablespoons | white wine vinegar |
| 1 tablespoon | orange blossom honey |
| 3/4 teaspoon | kosher salt |
| 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 8 to 10 minutes or until lightly browned. Add squash, broth and orange zest; bring to boil. Cover, reduce heat to medium and simmer 20-25 minutes or until squash is tender. Stir in cream and next 5 ingredients. Cool slightly.
Process mixture with a hand held blender until smooth. Serve warm.
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