Butternut-Orange Soup

From The Kingston Hotel Café Cookbook. Recipe contains dairy.

Ingredients:

• 1 T. minced garlic
• 2 C. diced onions
• 3 ½ C. peeled and cubed butternut squash
• 4 T. butter or canola oil
• 2 C. water
• Zest of 1 ½ oranges
• 1 ½ C. heavy cream
• 2 t. salt
• 1 T. sugar or honey

Steps:

1. Sauté the onion, garlic and squash in the butter or oil until the onion becomes transparent. Add the water, cover and bring to a boil. Simmer ½ hour.
2. Puree the soup in a blender and return to the pot. Add the remaining ingredients. Do not boil.
3. Split Soup of Beet-Lemon Soup and Butternut Orange Soup (see other Recipe)
4. Serve 2 soups together. Pour the two soups into a bowl simultaneously and at the same rate, one with your left hand and the other with your right hand, to make a perfect visual line down the middle.