Orange You Glad It's Thanksgiving Soup

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.