Carrot and Butternut Squash Soup

Bahan-bahan (4 porsi)

• 2 tablespoons extra virgin olive oil, (divided)
• 1⅓ cups chopped onion
• 2 medium garlic cloves, (minced)
• 3 cups (about 1 pound) shredded carrots
• 3 cups peeled and shredded butternut squash
• Two 14-ounce cans fat free chicken or vegetable broth
• ½ cup white rice
• 1½ cups nonfat milk
• 1 tablespoon grated orange zest
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper