Discovery is everything. - Makro
Discovery is everything. - Makro
Discovery is everything. - Makro
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18<br />
BRANDY & FOOD<br />
Brandy Butternut<br />
Squash Soup<br />
Butternut Squash Soup, seasoned with the zesty fl avours<br />
of fresh apples and brandy, warms and nour<strong>is</strong>hes guests<br />
coming in from the cold weather.<br />
ingredients<br />
- 2 tablespoon(s) Unsalted<br />
Butter<br />
- 1 cup(s) Chopped Onion<br />
- 2 1/2 pound(s) Butternut<br />
Squash, peeled, seeded and<br />
cubed (about 6 cups)<br />
- 1/2 Granny Smith Apple,<br />
peeled, cored and diced<br />
- 3 cup(s) Low-Sodium Chicken<br />
Broth<br />
- 1 1/2 cup(s) Apple Cider<br />
- 1/4 cup(s) Brandy<br />
- 1 1/2 teaspoon(s) Salt<br />
- 1/2 teaspoon(s) Chopped<br />
Fresh Th yme<br />
- 1/4 teaspoon(s) Fresh-Ground<br />
Pepper<br />
August 2012<br />
method<br />
- Melt the butter in a large<br />
stockpot over medium-high<br />
heat. Add the onions and sauté<br />
until softened, about 5 minutes.<br />
Add the squash and apple and<br />
sauté for 5 more minutes. Add<br />
the remaining ingredients and<br />
bring the mixture to a boil.<br />
- Reduce heat to a simmer, cover,<br />
and cook until the squash<br />
<strong>is</strong> tender, about 20 minutes.<br />
Remove from heat.<br />
- In small batches, carefully puree<br />
the soup in a blender or food<br />
processor until very smooth.<br />
Serve immediately or refrigerate<br />
for up to 3 days.
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