I know I said I was making this for Thanksgiving... but I just couldn't wait any longer! That and yesterday was the most gloomy day ever. Is it just me or does 5:00pm feel more like 8:00pm lately?? Yesterday needed some brightening up so I made this soup. I've been making it for a really long time (well, really long time in my cooking life span is around 4 years) . I roast fresh butternut squash vs. using frozen.
adapted from this recipe by Rachel Ray
1 TBSP olive oil
1 TBSP unsalted butter
1 medium onion, chopped
4 carrots, peeled and chopped
Salt and pepper to taste
1/2 cup pulpy orange juice
1 large butternut squash (about 3-4 lbs), peeled & seeded
2 - 3 cups chicken broth
Fresh grated nutmeg
+ 1 TBSP chopped fresh thyme leaves & 1 TBSP orange zest for garnish
Preheat oven to 425 degrees. Cut butternut squash into 1" pieces and divide between two baking pans lined with aluminum foil. Drizzle with olive oil and toss to coat. Season with salt and pepper and spread it out into a single layer. Roast for 35 - 45 minutes until really tender. Transfer in two batches to your food processor and puree with about 1/4 cup of chicken broth until smooth. Set aside.
In a large soup pot heat 1 TBSP olive oil and 1 TBSP unsalted butter on medium heat. Add the onions and carrots and cook until soft, about 5 - 10 minutes. Season with salt and pepper. Add orange juice and simmer for 1 - 2 minutes. Transfer mixture to your food processor and puree until smooth, then return to soup pot over medium heat. Next add the butternut squash mixture and the remaining chicken broth and stir well. Season to taste. Bring to a boil, then lower and simmer for 10 minutes. Add freshly grated nutmeg and stir well.
Serve garnished with chopped thyme and orange zest.
Hope everyone has a Happy Thanksgiving!!