Categories: Faves, SOUPS, Squash

Ingredients

• 1 Tbs extra virgin olive oil
• 1 Tbs unsalted butter
• 1 medium onion, finely chopped
• 4 carrots, finely chopped
• Salt & Pepper
• 1/2 cup pulpy orange juice
• 2 boxws frozen butternut squash puree
• 2 or 3 cups chicken broth
• Salt & Pepper
• Grated nutmeg
• 1 Tbs chopped fresh thyme leaves, for garnish
• 1 Tbs orange zest, for garnish

Directions

1. Heat a soup pot over medium-high heat. Add 1 Tbs of EVOO and 1 Tbs of butter. When butter has melted, add the onion and carrots and cook until vegetables are sot, about 5 minutes. Season with s & p. Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.

2. Transfer the mixture to a food processor or 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 sitr to combine.

3. Ladle soup into bowls and granish with chopped thyme and orange zest.

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