orange you glad it's thanksgiving soup

Name: Orange You Glad It's Thanksgiving Soup
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon(s) olive oil or unsalted butter; 2 box(es) frozen butternut squash puree; 1/2 medium onion, finely chopped; 4 medium carrots, finely chopped; 3 - 4 tablespoon(s) roasted green chilies; 1/2 cup(s) pulpy orange juice; 1/2 - 1 teaspoon(s) ancho chili pepper; - salt and pepper; 2 or 3 cup(s) chicken broth; ## GARNISH; - freshly grated nutmeg; 1 teaspoon(s) fresh thyme or basil; 1 tablespoon(s) orange zest

(3 RATINGS)

54 Pinches 8 Photos

Kim Campbell

Youngstown, OH

Updated on Sep 16, 2011

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.

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 6 - 8 servings

Ingredients

2 tablespoons olive oil or unsalted butter
2 boxes frozen butternut squash puree
1/2 medium onion, finely chopped
4 medium carrots, finely chopped
3 - 4 tablespoons roasted green chilies
1/2 cup pulpy orange juice
1/2 - 1 teaspoons ancho chili pepper
- salt and pepper
2 or 3 cups chicken broth
GARNISH
- freshly grated nutmeg
1 teaspoon fresh thyme or basil
1 tablespoon orange zest

How To Make orange you glad it's thanksgiving soup

Step 1

Here is the boxed frozen squash that I picked up.

Step 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.
Step 3

Transfer the mixture to a food processor or a blender. Puree till smooth.
Step 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.
Step 5

Ladle soup into bowls and garnish with fresh grated nutmeg, chopped thyme and orange zest.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes