Orange Butternut Squash Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, finely chopped
• 4 carrots, finely chopped
• 1 dash salt
• 1 dash pepper
• 1/2 cup orange juice, with pulp
• 2 (8 ounce) cans butternut squash puree
• 3 cups chicken broth
• 1/2 teaspoon nutmeg, grated
• 1 tablespoon fresh thyme, chopped, for garnish
• 1 tablespoon orange zest, for garnish

Recipe

• 1 heat a soup pot over medium-high heat. add one tablespoon extra-virgin olive oil and 1 tablespoon of butter.
• 2 when the butter has melted, add the onion and carrots and cook until the vegetables are soft, about 5 minutes.
• 3 season with salt and pepper.
• 4 deglaze with the orange juice and simmer for 2 minutes, stirring constantly. don't let the vegetables stick to the bottom of the pan.
• 5 transfer the mixture to a food processor or a blender. puree the mixture until it is smooth and then return it to the pot over medium heat.
• 6 add the frozen butternut squash puree and chicken broth and stir to combine. season with salt and pepper to taste.
• 7 bring to a boil and then lower the heat and let it simmer for 10 minutes.
• 8 grate some fresh nutmeg and stir to combine.
• 9 garnish with thyme and zest.