Holiday Squash Soup
from ARA
Preparation Time: 10 minutes
Yield: 5 Cups
Ingredients:
2 cups chicken broth
1/2 buttercup or butternut squash, cooked, peeled or 2 cups cooked squash or pumpkin
1/4 small onion, peeled
1/4 medium apple
1/4 teaspoon nutmeg
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
1/8 teaspoon white pepper
1/2 teaspoon salt
1/4 cup heavy cream
Directions:
To cook butternut squash easily, split the squash in half vertically, scoop out the seeds and place flesh side down on a lightly greased baking pan. Pierce the skin and bake at 350F for 30 minutes. Cool and scoop out flesh.
Place all ingredients, except the heavy cream, into the high-performance blender in the order listed and secure lid. Blend until smooth. Add in heavy cream and blend an additional 20 seconds.
Note: This recipe can be reduced by half and made in smaller containers.
