Orange You Glad Recipes

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.

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.