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extra-virgin olive oil unsalted butter onion carrots salt orange juice puree chicken broth salt nutmeg thyme orange zest
Viewed: 64 - Published at: 8 years agoIngredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 4 carrots, finely chopped
- Salt and pepper
- 1/2 cup pulpy orange juice
- 2 boxes frozen butternut squash puree
- 2 or 3 cups chicken broth
- Salt and pepper
- Grated nutmeg
- 1 tablespoon chopped fresh thyme leaves, for garnish
- 1 tablespoon orange zest, for garnish
Method
- Heat a soup pot over medium-high heat.
- 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.
- 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.
- Ladle soup into bowls and garnish with chopped thyme and orange zest.
