Orange You Glad It's Thanksgiving Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is one of Rachael Ray's recipes. I made it for Thanksgiving this year and it was a big hit. It is very creamy and perfectly seasoned with just a hint of orange. Ingredients:
1 tablespoon extra virgin olive oil |
1 tablespoon unsalted butter |
1 medium onion, finely choppped |
4 carrots, finely chopped |
salt and pepper |
1/2 cup pulpy orange juice |
2 (10 ounce) boxes frozen butternut squash (puree) |
2 -3 cups chicken broth |
grated nutmeg |
1 tablespoon chopped fresh thyme leave, for garnish |
1 tablespoon orange zest, for garnish |
Directions:
1. Heat a soup pot over medium-high heat.
2. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter.
3. When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper.
4. Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
5. Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat.
6. To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning.
7. Bring to a boil, then lower the heat and let simmer for 10 minutes.
8. Grate some fresh nutmeg and stir to combine.
9. Ladle soup into bowls and garnish with chopped thyme and orange zest.
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