Steps

• Peel the squash and cut it into cubes.
• In a large pot, heat 1 tbsp. of neutral oil. Sauté the squash in it for 3-4 minutes.
• Pour in 2 cups (500 mL) of water and continue cooking for 10-12 minutes, allowing the water to evaporate and the squash to cook.
• Add the orzo to the pot and mix. Pour in the vegetable broth. Let it cook for another 15 minutes so the orzo can absorb the water.
• Pour the cream, season with salt and pepper, and it's ready!