BUTTERNUT SQUASH AND ROASTED BEET SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 medium butternut squash
  • 4 14.5 oz. cans chicken broth
  • 4 large beets
  • 1/2 tsp. salt
  • 1 tsp pepper
  • 1 t minced onion
  • 2 tsp. garlic
  • 3 oz. chocolate

Directions

  • Pre heat oven to 400F. Place beets on cookie sheet. Roast until soft (about
  • 40 minutes).
  • - Peel and seed squash. Cut the squash into small chunks.
  • - Place squash and 2 cans of broth into a large pot with the seasonings. Bring
  • to a boil over high heat, reduce heat to medium, and cook for 30 minutes.
  • - Test the squash and beets for tenderness (they should be very soft). Use a
  • hand blender and puree the squash until smooth.
  • - Peel beets and puree with 2 cans of broth.
  • - Melt the chocolate in the microwave.
  • - Pour both soups into one bowl. Add a dime-size amount of melted chocolate
  • to the soup.
  • - Use a toothpick and submerge it just next to the chocolate, then pull the
  • toothpick through the chocolate to make a heart shape.
  • Tips:
  • - This soup is also great served as an hors d'oeuvre at a cocktail party. For a
  • unique presentation, simply fill espresso cups with a “shot” of soup and pass
  • them around on a tray.
  • - To save leftover soup, try freezing it in ice cube trays. Then if you want a cup
  • of soup later, you can pop a few soup cubes into a mug and place it in the
  • microwave for a few minutes.
  • - When you serve soup at home, try dressing it up with a dollop of sour cream,
  • a sprinkle of chives, or some crispy fried onions.

Notes

Cooking Expert: Paul McCullough

Categories: Soup  Stew  Vegetarian 
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