Carrot and Butternut Squash Soup

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