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Serves | Prep Time | Cook Time

Why I Love This Recipe

Cooking Expert: Paul McCullough

Ingredients You'll Need

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.


- 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.

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