Orange Butternut Squash Soup

Recipe by hellokitty
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a soup pot over medium-high heat. Add one tablespoon extra-virgin olive oil and 1 tablespoon of butter.
  • When the butter has melted, add the onion and carrots and cook until the vegetables are soft, about 5 minutes.
  • Season with salt and pepper.
  • Deglaze with the orange juice and simmer for 2 minutes, stirring constantly. Don't let the vegetables stick to the bottom of the pan.
  • Transfer the mixture to a food processor or a blender. Puree the mixture until it is smooth and then return it to the pot over medium heat.
  • Add the frozen butternut squash puree and chicken broth and stir to combine. Season with salt and pepper to taste.
  • Bring to a boil and then lower the heat and let it simmer for 10 minutes.
  • Grate some fresh nutmeg and stir to combine.
  • Garnish with thyme and zest.
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