Butternut Squash Thanksgiving Soup

Here's another dish in my Thanksgiving menu this year, an easy soup recipe that I got from Rachel Ray of 30 Minutes Meal at Food TV Network.

BUTTERNUT SQUASH THANKSGIVING SOUP

INGREDIENTS:
1 Tbsp extra-virgin olive oil
1 Tbsp unsalted butter
1 medium onion, finely chopped
4 carrots, finely chopped (about 1 cup)
salt and pepper
1/2 cup pulpy orange juice
2 boxes frozen butternut squash puree
2 or 3 cups chicken broth
Grated nutmeg
1 Tbsp chopped fresh thyme leaves, for garnish (I skipped this)
1 Tbsp orange zest for garnish (I skipped this)

DIRECTIONS:
1. Heat a soup pot over medium-high heat. Add 1 tbsp extra virgin olive oil and 1 tbsp of butter. When butter is melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes.
2. 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 the mixture until smooth, then return to pot over medium heat.
4. 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 nutmeg and stir to combine.
5. Ladle soup into bowls and garnish with chopped thyme and orange zest.