Orange You Glad It's Thanksgiving Soup

6
Kim 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.

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About Orange You Glad It's Thanksgiving Soup




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