Orange You Glad It's Thanksgiving Soup
By
Kimberly Biegacki
@pistachyoo
1
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.
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 votes4
Comments:
Serves:
6 - 8 servings
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top
Ingredients
-
2 Tbspolive oil or unsalted butter
-
2 boxfrozen butternut squash puree
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1/2 mediumonion, finely chopped
-
4 mediumcarrots, finely chopped
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3 - 4 Tbsproasted green chilies
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1/2 cpulpy orange juice
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1/2 - 1 tspancho chili pepper
-
·salt and pepper
-
2 or 3 cchicken broth
-
GARNISH
-
·freshly grated nutmeg
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1 tspfresh thyme or basil
-
1 Tbsporange zest
How to Make Orange You Glad It's Thanksgiving Soup
- 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.
