1 Video | Photo: Orange You Glad It's Thanksgiving Soup Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 4 carrots, finely chopped
- Salt and pepper
- 1/2 cup pulpy orange juice
- 2 boxes frozen butternut squash puree
- 2 or 3 cups chicken broth
- Salt and pepper
- Grated nutmeg
- 1 tablespoon chopped fresh thyme leaves, for garnish
- 1 tablespoon orange zest, for garnish
Directions
Heat a soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter. When butter has melted, add the onion and carrots and cook until vegetables are soft, 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 the mixture until smooth, then return to pot over medium heat. To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning. Bring to a boil, then lower the heat and let simmer for 10 minutes. Grate some fresh nutmeg and stir to combine.
Ladle soup into bowls and garnish with chopped thyme and orange zest.
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By sondraphd_8827250
West Chester, PA
on August 07, 2011
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Thanksgiving is a joyous celebration at our house and has been for the past 39 years. My family has requested this soup every Thanksgiving since I first saw Rachel prepare it on TV and, I have made it since then. My family and friends love it and, it's really delicious and simple. I use fresh ingredients and adjust the "goodies" a little..... to taste. Thanks for this great recipe Rachel!
By FlannelComfort
Peshtigo, WI
on October 31, 2010
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Kids didn't like it. DH didn't much like either. I would use this as a soup course if I was giving a dinner party but as a stand alone soup it doesn't carry enough weight. Tasty though and a touch sweet which the DH didn't care for either. Oh well.
By h_ehuffman_11190725
post, TX
on November 07, 2008
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I tried the recipe that she has posted and did not like it at all. But I found if I roasted my own Butternut squash, shredded the carrots (so they would cook faster added extra salt, and added a 2 cloves of garlic it was much better.
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