There are a million butternut squash soups out there. This is my version of a few that I compiled together. It is delicious, filling, and great for you.
Autumn Butternut Soup
Menu Managed Original
2 Tbsp. extra virgin olive oil
1 onion, chopped
3 carrots, chopped
salt and pepper to taste
4 c. cubed butternut squash
1 large sweet potato, chopped
1 c. chicken broth (or vegetable)
1/2 c. orange juice
2 c. milk
1/4 tsp. nutmeg
Heat oil in large saucepan.
Add onion, carrot, salt and pepper, and cook until onion is translucent.
Add squash and potato and stir, cooking for one minute.
Add broth and cover.
Bring to a boil and cook until squash and potato are tender, about 15 minutes, stirring occasionally.
Add orange juice and 1 cup of milk.
Using an immersion blender (or regular blender), puree until smooth.
Add remaining cup of milk and nutmeg.
Stir and heat through.