Orange You Glad Its Thanksgiving Soup Recipes

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ORANGE YOU GLAD



Orange You Glad image

Bitters add bracing structure to this sweet juice cocktail. If you can't find orange bitters, just use regular cocktail bitters.

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 5

2 small carrots, peeled
1 medium orange, peel and pith removed
2 ounces orange liqueur
Several dashes (a healthy shake) of orange bitters
Maraschino cherry, for garnish

Steps:

  • Juice the carrots, then the orange, following your juicer's specific settings for each. Combine the juices with the orange liqueur and bitters in a cocktail shaker filled with ice. Shake vigorously for 8 to 10 seconds. Strain into a tall glass filled with ice. Garnish with a maraschino cherry.

ORANGE YOU GLAD IT'S THANKSGIVING SOUP



Orange You Glad It's Thanksgiving Soup image

A Rachael Ray original recipe that is just over the top! If you love butternut squash soup like I do this is a must try recipe. 10/20/12 ---Made this soup for our Sweetest day dinner and made some parmesean sticks to go with it. I also served curried chicken cups too. It is such a flavorful soup with the squash & orange juice...

Provided by Kimberly Biegacki

Categories     Other Soups

Time 35m

Number Of Ingredients 13

2 Tbsp olive oil or unsalted butter
2 box frozen butternut squash puree
1/2 medium onion, finely chopped
4 medium carrots, finely chopped
3 - 4 Tbsp roasted green chilies
1/2 c pulpy orange juice
1/2 - 1 tsp ancho chili pepper
salt and pepper
2 or 3 c chicken broth
GARNISH
freshly grated nutmeg
1 tsp fresh thyme or basil
1 Tbsp orange zest

Steps:

  • 1. Here is the boxed frozen squash that I picked up.
  • 2. Place your butter in a large skillet and heat till sizzling then add add onion, carrots and chilies cook till tender, 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.
  • 3. Transfer the mixture to a food processor or a blender. Puree till smooth.
  • 4. Pour into a soup pot and add the frozen butternut squash puree, the chicken broth and stir to combine. Bring to a boil, then lower the heat and let simmer for 10 minutes.
  • 5. Ladle soup into bowls and garnish with fresh grated nutmeg, chopped thyme and orange zest.

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