This soup is a union of winter’s finest fruits and veggies. Butternut squash is hearty and warming on those cold days, and the orange croutons lend a dash of sunshine. Recipe and image via Florida Citrus.
Ingredients:
1 medium butternut squash, peeled, seeded and cubed into 1-inch squares
1 medium zucchini squash, peeled and sliced into 1-inch pieces
1 yellow pepper, seeded and cut into strips
2 tablespoons olive oil, divided
3 celery stalks, chopped
1 onion, peeled and chopped
1 carrot, peeled and chopped
5 cups low-sodium vegetable stock
2 cups 100% Florida orange juice, divided
2 tablespoons chopped fresh sage
Salt and pepper to taste
2 cups prepared seasoned bread cubes for stuffing (not crumbled) or 8 crostini
Zest of 1 Florida orange
For preparation instructions, click here.
