Orange Butternut Squash Soup
"Makes a nice, warm meal for a cold evening. Great color!"
photo by Lynn in MA
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 4 carrots, finely chopped
- 1 dash salt
- 1 dash pepper
- 1⁄2 cup orange juice, with pulp
- 2 (8 ounce) cans butternut squash puree
- 3 cups chicken broth
- 1⁄2 teaspoon nutmeg, grated
- 1 tablespoon fresh thyme, chopped, for garnish
- 1 tablespoon orange zest, for garnish
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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Reviews
-
I added some roasted corn kernels to the soup which added a nice contrast in textures. Next time I make this (and I will) I will add some lump crab. Yum! -
outstanding soup. very simple to make. followed recipe for the most part, using all organic ingredients; couldnt find organic canned butternut squash puree so i used fresh, had no nutmeg but did add 1tsp of crushed red pepper flakes. as for the texture im sure mine was different as i used the fresh, but i will make it again so next time i will try to find the puree. very nice taste that was uncomplicated. all flavors blended together nicely. will definitly make this again as it is satisfying but not overly filling. according to teh nutrition info it seems to be pretty healthy; especially if you use low sodium broth which i did. thanks for sharing this great recipe!
RECIPE SUBMITTED BY
Hello! I am a student at UC Berkeley currently studying political science/economy and French. I am interested in the state of labor reform in Western European countries.
I love to travel...but with the weakening dollar I have had to make do with living in Berkeley for the time being...although it has not been bad at all! I live just a few blocks from Chez Panisse (hopefully I will go someday...)and there are so many different cuisines here that I want to try! I most recently had Tibetan and Burmese food, yum!
I am almost 100% converted to organic and environmentally friendly products...stop buying plastic bottles, bring your own bags to stores, reduce waste!
Passions: politics, travel, San Francisco, Paris, fashion, shopping, reading, books, cafes, bookstores, museums, Chopin, Proust
