Easy Squash Soup
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • Salt and pepper
  • 2 boxes frozen butternut squash puree, thawed
  • 2 or 3 cups chicken broth
  • Salt and pepper
  • Grated nutmeg
  • Fresh thyme leaves
  • Zest of one orange
  1. 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 cook until soft, about 5 minutes. Season with salt and pepper. Simmer for 1 to 2 minutes, stirring frequently.
  2. Add the thawed butternut squash puree and the chicken broth and stir to combine. Add nutmeg, thyme and orange zest. Salt and pepper to taste. Bring to a boil, then lower the heat and let simmer for 10 minutes. Garnish with additional nutmeg, thyme and/or orange zest.
I just started dumping to create this soup. Served it to guests with ham, apple and swiss panini, and everyone loved it and requested the recipe. It's easy enough for a weeknight, but delicious enough to serve at Thanksgiving.