Ingredients:
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 medium onions, 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.
Servings: 6
Time preparation: 5 min.
Time total: 25 min.