Orange You Glad It's Thanksgiving Soup

Kim Biegacki


A Rachael Ray original recipe that is just over the top! If you love butternut squash soup like I do this is a must try recipe.

10/20/12 ---Made this soup for our Sweetest day dinner and made some parmesean sticks to go with it. I also served curried chicken cups too. It is such a flavorful soup with the squash & orange juice blended together makes it smooth, with a hint of citrus and overall a very light soup. The parmesean strips complimented the soup well.

I did add to Rachel's recipe the chilies and ancho chili pepper.

pinch tips: Slow Cooker/Crock Pot Hints



6 - 8 servings


15 Min


20 Min


Stove Top


2 Tbsp
olive oil or unsalted butter
2 box
frozen butternut squash puree
1/2 medium
onion, finely chopped
4 medium
carrots, finely chopped
3 - 4 Tbsp
roasted green chilies
1/2 c
pulpy orange juice
1/2 - 1 tsp
ancho chili pepper
salt and pepper
2 or 3 c
chicken broth


freshly grated nutmeg
1 tsp
fresh thyme or basil
1 Tbsp
orange zest

Directions Step-By-Step

Here is the boxed frozen squash that I picked up.
Place your butter in a large skillet and heat till sizzling then add add onion, carrots and chilies cook till tender, about 5 minutes. Season with salt and pepper. Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
Transfer the mixture to a food processor or a blender. Puree till smooth.
Pour into a soup pot and add the frozen butternut squash puree, the chicken broth and stir to combine. Bring to a boil, then lower the heat and let simmer for 10 minutes.
Ladle soup into bowls and garnish with fresh grated nutmeg, chopped thyme and orange zest.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy