Rachael Ray's Roasted Squash Soup requires a butternut squash, extra virgin olive oil, butter, carrots, celery and onion, along with nutmeg, garlic, honey, lemon and orange zest, and chicken stock. Also, use toasted pistachios and pumpkin seeds as a garnish.
To make this soup, coat a peeled and sliced butternut squash with extra virgin olive oil, and sprinkle the squash with salt, pepper and nutmeg. Roast the squash at 400 F for 25 minutes.
Meanwhile, in a large pot, heat extra virgin olive oil over medium heat. Stir in 3 tablespoons butter until melted. Add in two peeled and sliced carrots, a finely chopped rib of celery and a chopped onion. Stir in 3 cloves of chopped garlic, 1 tablespoon each of lemon and orange zest, and salt and pepper to taste. Cook the vegetable mixture for about 10 minutes, then add in 2 pinches of saffron, 1 tablespoon honey and 1 quart chicken stock. Once the soup comes to a boil, reduce the heat and simmer for 20 minutes.
Use an immersion blender to puree the vegetable mixture. Blend in the roasted squash, adding extra chicken stock, if necessary, to thin the mixture. Finish off the soup with chopped toasted pistachios and toasted pumpkin seeds.