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BUTTERNUT SQUASH AND ROASTED BEET SOUP


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Member since 2006

Serves | Prep Time | Cook 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


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.


Pairs Well With


Notes

Cooking Expert: Paul McCullough

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