Orange Butternut Squash Soup

1. 1

   Heat a soup pot over medium-high heat. Add one tablespoon extra-virgin olive oil and 1 tablespoon of butter.

2. 2

   When the butter has melted, add the onion and carrots and cook until the vegetables are soft, about 5 minutes.

3. 3

   Season with salt and pepper.

4. 4

   Deglaze with the orange juice and simmer for 2 minutes, stirring constantly. Don't let the vegetables stick to the bottom of the pan.

5. 5

   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.

6. 6

   Add the frozen butternut squash puree and chicken broth and stir to combine. Season with salt and pepper to taste.

7. 7

   Bring to a boil and then lower the heat and let it simmer for 10 minutes.

8. 8

   Grate some fresh nutmeg and stir to combine.

9. 9

   Garnish with thyme and zest.

* Per serving · 4 servings · Values may vary.