Orange You Glad It's Thanksgiving Soup
1 tablespoon extra-virgin olive oil
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.
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