Butternut Squash Soup

• 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 pieces
• 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

1. Saute 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 a boil. Cover, reduce heat to medium, and simmer 20 to 25 minutes or until squash is tender. Stir in cream and next 5 ingredients. Cool slightly (about 10 minutes).
2. Process mixture with a handheld blender until smooth. Serve warm.

carrots, sweet onion, olive oil, butternut squash, chicken broth, orange zest, heavy cream, white wine vinegar, orange blossom honey, kosher salt, freshly ground white pepper, hot sauce, paprika

Taken from www.myrecipes.com/recipe/butternut-squash-soup-4 (may not work)