Orange You Glad It's Thanksgiving Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 114.6
  • Total Fat: 4.8 g
  • Cholesterol: 2.5 mg
  • Sodium: 542.8 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 4.4 g
  • Protein: 2.2 g

View full nutritional breakdown of Orange You Glad It's Thanksgiving Soup calories by ingredient
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Recipe from Rachel Ray Recipe from Rachel Ray
Number of Servings: 6


    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


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.

Number of Servings: 6

Recipe submitted by SparkPeople user KIMBERRAN.

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