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