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Ingredients

• 1 tablespoon extra virgin olive oil (EVOO)
• 1 tablespoon unsalted butter
• 1 medium onion, finely chopped
• 4 carrots, finely chopped
• Salt and pepper
• 1/2 cup orange juice, with pulp
• 2 boxes frozen butternut squash puree (10 ounces each)
• 2-3 cups chicken broth
• Salt and pepper
• Grated nutmeg
• 1 tablespoon fresh thyme leaves, chopped, for garnish
• 1 tablespoon orange zest, for garnish

Description

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