Directions:
- 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.
- Ladle soup into bowls and garnish with chopped thyme and orange zest.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.44 Kcal (312 kJ) | ||
| Calories from fat | 39.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.39g | 7% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 387.73mg | 16% | |
| Potassium | 260.42mg | 6% | |
| Total Carbs | 7.39g | 2% | |
| Sugars | 3.05g | 12% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 0.85g | 2% | |
| Vitamin C | 13.1mg | 22% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 30.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 43.13 Kcal (181 kJ) | ||
| Calories from fat | 22.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 7% | |
|---|---|---|---|
| Cholesterol | 2.95mg | 2% | |
| Sodium | 224.64mg | 16% | |
| Potassium | 150.88mg | 6% | |
| Total Carbs | 4.28g | 2% | |
| Sugars | 1.77g | 12% | |
| Dietary Fiber | 1.07g | 7% | |
| Protein | 0.49g | 2% | |
| Vitamin C | 7.6mg | 22% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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