Orange You Glad Its Thanksgiving Soup Recipes

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.

Steps:

• Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice.
• Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.
• In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve.

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.

Steps:

• Heat the oven to 425 degrees F.
• Bring water to a boil in large pot for pasta. When the water boils wait until meatballs go into oven. When meatballs have been in oven 4 to 5 minutes, season water with salt, add spaghetti and cook to al dente. Drain pasta and keep warm.
• Soak stuffing with about 1 cup stock in small bowl until softened, a couple of minutes.
• Place turkey in mixing bowl and season with salt and pepper. Add apple, lemon juice, celery, onion, poultry seasoning, egg and stuffing and mix until just combined. Line a baking sheet with parchment paper. Form meat mixture into 16 (2-inch) balls, drizzle with some olive oil and roast until cooked through, firm and golden, about 12 minutes.
• While meatballs roast, heat a couple of tablespoons olive oil in large skillet, add mushrooms and thyme and cook over medium-high heat until tender and season with salt and pepper. Make a well in the center of the pan, add the butter, and when melted, whisk in the flour. Cook for 1 minute then whisk in about 2 cups stock and Worcestershire sauce. Reduce heat to low and cook for a few minutes to thicken the sauce, then stir in cream.
• Toss pasta in a large serving bowl with the meatballs, sauce and cheese. Garnish with parsley and serve.

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.