Best 4 Orange You Glad Its Thanksgiving Soup Recipes

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Welcome to a delectable journey with our delightful collection of Thanksgiving soup recipes, where flavors dance in perfect harmony to warm your soul and tantalize your taste buds. From the classic Creamy Butternut Squash Soup, a velvety symphony of butternut squash, aromatic spices, and creamy goodness, to the uniquely tangy and refreshing Orange-Scented Parsnip Puree, each spoonful promises a burst of fall flavors. Dive into the hearty depths of our Slow Cooker Turkey and Noodle Soup, where tender turkey, savory vegetables, and rich broth come together for a comforting and nourishing experience. And for those who crave a touch of indulgence, our Creamy Pumpkin Soup with Bacon and Roasted Garlic invites you to savor the velvety texture of pumpkin, smoky bacon, and roasted garlic for a truly unforgettable treat. Prepare to embark on a culinary adventure that will leave you feeling grateful and satisfied, as you gather around the table with loved ones to celebrate the spirit of Thanksgiving.

Let's cook with our recipes!

ORANGE YOU GLAD IT'S THANKSGIVING SOUP



Orange You Glad It's Thanksgiving Soup image

A Rachael Ray original recipe that is just over the top! If you love butternut squash soup like I do this is a must try recipe. 10/20/12 ---Made this soup for our Sweetest day dinner and made some parmesean sticks to go with it. I also served curried chicken cups too. It is such a flavorful soup with the squash & orange juice...

Provided by Kimberly Biegacki

Categories     Other Soups

Time 35m

Number Of Ingredients 13

2 Tbsp olive oil or unsalted butter
2 box frozen butternut squash puree
1/2 medium onion, finely chopped
4 medium carrots, finely chopped
3 - 4 Tbsp roasted green chilies
1/2 c pulpy orange juice
1/2 - 1 tsp ancho chili pepper
salt and pepper
2 or 3 c chicken broth
GARNISH
freshly grated nutmeg
1 tsp fresh thyme or basil
1 Tbsp orange zest

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.

ORANGE YOU GLAD



Orange You Glad image

Bitters add bracing structure to this sweet juice cocktail. If you can't find orange bitters, just use regular cocktail bitters.

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 5

2 small carrots, peeled
1 medium orange, peel and pith removed
2 ounces orange liqueur
Several dashes (a healthy shake) of orange bitters
Maraschino cherry, for garnish

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.

THANKSGIVING TONIGHT



Thanksgiving Tonight image

Provided by Rachael Ray : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 21

1 pound whole-wheat, whole-grain or semolina spaghetti
Salt
1 cup dry stuffing (recommended: Pepperidge Farm)
3 cups turkey or chicken stock
1 pound ground turkey
Freshly ground black pepper
1 medium Golden Delicious apple, peeled, cored and finely chopped
1 teaspoon lemon juice
2 celery ribs from the heart, finely chopped
1 small onion or 1/2 medium onion, finely chopped
1 tablespoon poultry seasoning
1 egg
Extra-virgin olive oil, for liberal drizzling
1/2 pound crimini mushrooms, thinly sliced
A few sprigs fresh thyme, leaves stripped and chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1/2 cup cream or half-and-half
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
A couple handfuls flat-leaf parsley, chopped

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.

ORANGE YOU GLAD IT'S THANKSGIVING SOUP



Orange You Glad It's Thanksgiving Soup image

This is one of Rachael Ray's recipes. I made it for Thanksgiving this year and it was a big hit. It is very creamy and perfectly seasoned with just a hint of orange.

Provided by Denise in da Kitchen

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 medium onion, finely choppped
4 carrots, finely chopped
salt and pepper
1/2 cup pulpy orange juice
2 (10 ounce) boxes frozen butternut squash (puree)
2 -3 cups chicken broth
grated nutmeg
1 tablespoon chopped fresh thyme leave, for garnish
1 tablespoon orange zest, for garnish

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.

Nutrition Facts : Calories 139, Fat 4.9, SaturatedFat 1.7, Cholesterol 5.1, Sodium 285.5, Carbohydrate 22.3, Fiber 2.8, Sugar 7.3, Protein 4

Tips:

  • To bring out the best flavor in your soup, use fresh oranges and cranberries.
  • If you don't have fresh cranberries, you can use frozen cranberries. Just thaw them before using.
  • To make the soup vegan, use vegetable broth instead of chicken broth and omit the butter.
  • For a creamier soup, add a cup of heavy cream or coconut milk before serving.
  • To make the soup spicier, add a pinch of cayenne pepper or a few drops of hot sauce.
  • Serve the soup with a dollop of sour cream or plain yogurt, and a sprinkle of chopped fresh parsley or chives.

Conclusion:

This orange-cranberry soup is a delicious and festive way to celebrate Thanksgiving. It's easy to make, and it's sure to be a hit with your family and friends. The combination of sweet oranges, tart cranberries, and savory spices creates a unique and flavorful soup that is perfect for a holiday meal. Serve it as a starter or a main course, and enjoy the delicious taste of Thanksgiving in every bite.

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