Carrot and Butternut Squash Soup

Langkah-langkah

1. Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add the onion and garlic and sauté for 2 minutes. Add the carrot and squash; sauté 5 minutes, or until tender. Add the broth and rice; bring to a boil. Reduce heat, and simmer for 20 minutes. Remove from heat and let cool slightly.
2. Place half of mixture in a food processor or blender; process until smooth. Pour into a bowl; repeat the procedure with the remaining mixture. Return the pureé to the pan. Stir in the milk, and simmer until thoroughly heated. Stir in the orange zest, salt and pepper. Serve.