Butternut Squash Soup

submitted by Rachel Crouse

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 (I think they were 12 oz boxes)
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.

I hope you enjoy it as much as I did.

Rachel Crouse