butternut squash soup - sunsetgourmet.cabutternut squash soup 1 medium butternut squash, peeled,...
TRANSCRIPT
sunsetgour met . ca
BUTTERNUT SQUASH SOUP1 medium butternut squash, peeled, seeded and cubed
½ sweet potato, peeled and cubed
1 large carrot, peeled and cut into 1" chunks
6-8 cups chicken stock
1 red onion, peeled and diced
2 apples, peeled and diced
1 large red pepper, seeded and diced
2 Tbsp. olive oil
In a large pot combine stock, butternut squash, sweet potato and carrots; bring to a boil then simmer until vegetables are soft. While vegetables are cooking heat olive oil in a large skillet and sauté diced onion, apple and red pepper. Transfer stock, cooked and sautéed vegetables in batches to a food processor and puree. Place puréed soup in a large pot and return to stove top. Add orange juice concentrate and seasonings; simmer on low for 25 minutes; add cream and simmer for another 5 minutes.
Serve topped with freshly ground pepper and seasoned croutons.
This soup freezes well.
• Citrus Mojo Spice Blend • 5 Peppercorn Premium Blend
¼ cup frozen orange juice concentrate
1 Tbsp. Citrus Mojo Spice Blend
1 tsp. 5 Peppercorn Premium Blend
½ cup cream
Salt, if so desired