Orange You Glad Its Thanksgiving Soup Food
ORANGE YOU GLAD IT'S THANKSGIVING SOUP
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 blended together makes it smooth, with a hint of citrus and overall a very light soup. The parmesean strips complimented the soup well. I did add to Rachel's recipe the chilies and ancho chili pepper.
Provided by Kimberly Biegacki @pistachyoo
Categories Other Soups
Number Of Ingredients 13
Steps:
- Here is the boxed frozen squash that I picked up.
- 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.
- Transfer the mixture to a food processor or a blender. Puree till smooth.
- 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.
- Ladle soup into bowls and garnish with fresh grated nutmeg, chopped thyme and orange zest.
ORANGE YOU GLAD
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
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 I BAKED A CAKE
This cake reminds me of a dreamsicle. I juiced some oranges and had the pulp left over and didnt know what to do with it. I decided on experimenting , which i am highly know for.... it turned out great
Provided by troublejul
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- following the directions on the box for the cake mix as instructed
- bake in a 9 x 13 inch pan.
- add the other ingredients and bake at 350 degrees for 35-45 minutes.
- frost with my other recipe (orange buttercream frosting).
- chill at least one hour.
- get ready for the yum factor.
Nutrition Facts : Calories 173.3, Fat 10.4, SaturatedFat 1.6, Cholesterol 52.9, Sodium 290.1, Carbohydrate 18.1, Fiber 0.2, Sugar 17.7, Protein 1.6
ORANGE YOU GLAD IT'S THANKSGIVING SOUP
This is one of Rachael Ray's recipes. I made it for Thanksgiving this year and it was a big hit. It is very creamy and perfectly seasoned with just a hint of orange.
Provided by Denise in da Kitchen
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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 : Calories 139, Fat 4.9, SaturatedFat 1.7, Cholesterol 5.1, Sodium 285.5, Carbohydrate 22.3, Fiber 2.8, Sugar 7.3, Protein 4
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