Butternut Squash ~ Orange You Glad It’s Thanksgiving Soup

This is basically a Rachel Raye recipe, tweaked by adding brown sugar and much more butter. Just kept adding and tasting until I liked it.


1  Tbs  olive oil
1  stick  butter
1  med.  onion, finely chopped
4  carrots, peeled, finely chopped
Salt and Pepper to taste
1/2  cup  pulpy orange juice
2  boxes  frozen butternut squash
2 - 3  cups  chicken broth
Grated nutmeg
1/3  cup  brown sugar (more or less, to taste)
Garlic buttered croutons

Sauté onions and carrots in oil and butter until soft. Season with salt and pepper. 

Deglaze the pan with orange juice; simmer 1-2 minutes, scraping bottom of pot with wooden spoon. 

Transfer to a food processor or blender. Puree until smooth; return to pot.

Add the frozen squash puree, chicken broth, 1/3 cup brown sugar (adding more if your taste prefers it sweeter) and butter. Simmer 10 min. Serve with garlic croutons on top.