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    You are in: Home / Recipes / Orange You Glad It's Thanksgiving Soup Recipe
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    Orange You Glad It's Thanksgiving Soup

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Denise in da Kitchen's Note:

    This is one of Rachael Ray's recipes. I made it for Thanksgiving this year and it was a big hit. It is very creamy and perfectly seasoned with just a hint of orange.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat a soup pot over medium-high heat.
    2. 2
      Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter.
    3. 3
      When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper.
    4. 4
      Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.
    5. 5
      Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat.
    6. 6
      To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning.
    7. 7
      Bring to a boil, then lower the heat and let simmer for 10 minutes.
    8. 8
      Grate some fresh nutmeg and stir to combine.
    9. 9
      Ladle soup into bowls and garnish with chopped thyme and orange zest.

    Ratings & Reviews:

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    Nutritional Facts for Orange You Glad It's Thanksgiving Soup

    Serving Size: 1 (262 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 138.9
     
    Calories from Fat 43
    31%
    Total Fat 4.8 g
    7%
    Saturated Fat 1.7 g
    8%
    Cholesterol 5.0 mg
    1%
    Sodium 285.4 mg
    11%
    Total Carbohydrate 22.2 g
    7%
    Dietary Fiber 2.8 g
    11%
    Sugars 7.3 g
    29%
    Protein 4.0 g
    8%

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