Carrot and Butternut Squash Soup

Serves: 4 Save

Ingredients (11)

  • 2 tablespoons extra-virgin olive oil,
  • 1 1/3 cups chopped onion
  • 2 medium garlic cloves,
  • 3 cups (about 1 pound) shredded carrots
  • 3 cups peeled and shredded butternut squash
  • Two 14-ounce cans fat-free chicken or vegetable broth
  • 1/2 cup white rice
  • 1½ cups nonfat milk
  • 1 tablespoon grated orange zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

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Directions

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