Orange You Glad It's Thanksgiving Soup

6
Kimberly Biegacki

By
@pistachyoo

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.

Rating:

★★★★☆ 3 votes

Comments:
Serves:
6 - 8 servings
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 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
  • GARNISH

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

How to Make Orange You Glad It's Thanksgiving Soup

Step-by-Step

  1. Here is the boxed frozen squash that I picked up.
  2. 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.
  3. Transfer the mixture to a food processor or a blender. Puree till smooth.
  4. 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.
  5. Ladle soup into bowls and garnish with fresh grated nutmeg, chopped thyme and orange zest.

Printable Recipe Card

About Orange You Glad It's Thanksgiving Soup




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