Orange You Glad It's Thanksgiving Soup

Name: Orange You Glad It's Thanksgiving Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 2 boxes frozen butternut squash puree; 4 carrots, finely chopped; 1 Tbsp chopped fresh thyme leaves, for garnish; 6 servings Grated nutmeg; 1 Tbsp extra-virgin olive oil; 1 medium onion, finely chopped; 118 milliliters pulpy orange juice; 1 Tbsp orange zest, for garnish; 6 servings Salt and pepper; 1 Tbsp unsalted butter

Orange You Glad It's Thanksgiving Soup could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. This recipe serves 6. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 5g of fat, and a total of 83 calories. If you have butternut squash puree, carrots, pulpy orange juice, and a few other ingredients on hand, you can make it. It works best as a hor d'oeuvre, and is done in approximately 25 minutes. It can be enjoyed any time, but it is especially good for Thanksgiving. Users who liked this recipe also liked Orange You Glad You Made This Roasted Chicken?, Funapino Sticky Ribs with Aren't Ya Glad I Didn't Say Orange Banana Ketchup, and Two Holiday Cookies {GLAD to Give}.

Instructions

Watch how to make this recipe.

Heat a soup pot over medium-high heat.

Ingredients you will need

Soup

Equipment you will use

Pot

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. Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Orange Juice

Vegetable

Carrot

Butter

Onion

Equipment you will use

Wooden Spoon

Pot

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 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 stir to combine.

Ingredients you will need

Butternut Squash

Chicken Broth

Fresh Nutmeg

Seasoning

Equipment you will use

Food Processor

Blender

Pot

Ladle soup into bowls and garnish with chopped thyme and orange zest.

Ingredients you will need

Orange Zest

Thyme

Soup

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

2boxes

frozen butternut squash puree 4

carrots, finely chopped 1Tbsp

chopped fresh thyme leaves, for garnish 6servings

Grated nutmeg 1Tbsp

extra-virgin olive oil 1medium

onion, finely chopped 118milliliters

pulpy orange juice 1Tbsp

orange zest, for garnish 6servings

Salt and pepper 1Tbsp

unsalted butter

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Viva Diva Moscato Colada with a 4.9 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.

Viva Diva Moscato Colada

Sweet Moscato wine infused with natural coconut & pineapple flavor. Light orange in color. Fruity, typical of coconut & pineapple with light hints of Moscato. Excellent as an aperitif or mixing with cocktails.