This soup is gluten-free adaptable… please see tips below the recipe.
Yield: 4 servings
Prep Time: 30 min
Cook Time: 35 min
2 Tablespoons extra-virgin olive oil, divided
1 1/3 cups chopped onions
2 cloves garlic, minced
3 cups shredded carrots (about 1 pound)
3 cups peeled, shredded butternut squash
Two 14-ounce cans chicken or vegetable broth
1/2 cup cooked long-grain rice
1 1/2 cups fat free milk
1 Tablespoon grated orange zest
1/2 teaspoon salt
1/2 teaspoon pepper
1. Heat 1 Tablespoon oil in large Dutch oven over medium-high heat. Add onion and garlic and sauté for 2 minutes. Add carrot and squash; sauté 5 minutes, or until tender. Add broth; bring to a boil. Reduce heat, and simmer for 20 minutes. Stir in rice. Remove from heat and let cool slightly.
2. Place half of vegetable mixture in a food processor or blender; process until smooth. Pour into a bowl; repeat procedure with remaining vegetable mixture. Return pureé to pan. Stir in milk, and simmer until thoroughly heated. Stir in zest, salt and pepper.
3. Ladle soup into bowls and sprinkle with pepper.
*If you are preparing this recipe as gluten free, just be sure to use a brand of broth that is known to be GF.