Squash, Sweet Potato and Carrot Soup

2-1/2 c. (about 1-1/2 lbs.) butternut squash (I buy the pre-cut squash)

1 large sweet potato

3 medium carrots, sliced

1 c. onion

1/4 c. thawed orange juice concentrate

3 c. milk

1/4 tsp. salt

1/4 teaspoon pepper

Optional toppings:

sour cream

minced chives

sesame seeds, toasted

If you’re using a a whole butternut squash, cut a piece of the squash to equal to about 2-1/2 cups (about 1-1/2 lbs.), wrap cut end in plastic wrap and microwave for about four minutes. Microwave sweet potato, depending on size, about six to eight minutes. Slice carrots and microwave about six minutes.

Sauté onions in olive oil and butter in a large pan.

Transfer cooked squash, sweet potato and carrots into pan with onion; stir in the milk and orange juice, salt and pepper. Use a handheld blender to puree fully or you can use can pour soup into a blender. If using a blender, pour soup back into pan and stir over low heat until heated through (do not boil).