Ingredients:

• 1 large (about 3–4 lb) butternut squash, peeled, seeded and cut into 1-inch pieces 
• 2 medium carrots, cut into 1-inch pieces 
• 3 large shallots, quartered 
• ½ teaspoon kosher salt 
• ¼ teaspoon smoked paprika 
• ⅛ teaspoon cayenne powder 
• 1 tablespoon brown sugar 
• 2 tablespoons extra-virgin olive oil 
• 4 cups low-sodium chicken or vegetable broth 
• ½ cup Tropicana orange juice 
• 3 sprigs fresh thyme 
• 1 tablespoon fresh lemon juice 
• 1 ½ teaspoons fresh orange zest (from 1 medium orange) 
• Plain Greek yogurt, for garnishing

Directions:

1. Place a large rimmed baking sheet in the oven and preheat to 425 degrees F.  
2. Toss the squash, carrots and shallots together in a large bowl with the salt, paprika, cayenne, brown sugar and olive oil.  
3. Remove baking sheet from the oven and carefully line with a piece of parchment paper. Add squash mixture and arrange in an even layer. Roast 20 minutes, stir, then add thyme. Roast until the squash is tender and lightly browned, about 15 to more minutes.  
4. Transfer mixture to a large pot and add the broth. Transfer to a blender* or use a stick blender to puree until smooth. Bring to a simmer over medium heat; stir in the orange juice and cook, stirring occasionally, for 5 minutes. 
5. Remove heat and stir in lemon juice and orange zest. Portion into bowls and garnish with yogurt. 
6. Note: Always use caution when blending hot food. Fill blender cup only halfway and vent to allow steam to escape. Work in batches, if needed.