- 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 to 3 cups 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
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. De-glaze 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 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.
This is a wonderful soup to fix anytime in
the fall but for some reason I always fix it
for Thanksgiving. I put it in the slow
cooker after it is cooked and leave it on
the counter so if anyone is hungry before
dinner is ready they can have a tasty cup of
soup to hold them over. I think it is much
better than a lot of other appetizers and
much better for them.
By HBHW reader Penny L.
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