Real Recipes From Real Home Cooks ®

orange you glad it's thanksgiving soup

(3 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

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.

(3 ratings)
yield 6 - 8 servings
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For orange you glad it's thanksgiving soup

  • 2 Tbsp
    olive oil or unsalted butter
  • 2 box
    frozen butternut squash puree
  • 1/2 md
    onion, finely chopped
  • 4 md
    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

How To Make orange you glad it's thanksgiving soup

  • 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.