Filter
Top Products
RECIPES
Butternut Squash and Apple Soup
Ingredients:
2 Tbsp. olive oil
1 medium onion, chopped
1 large butternut squash, peeled, seeded and cut into 2-inch pieces
1 golden delicious apple, peeled, seeded and cut into 8 pieces
4 c. chicken stock
Salt and pepper, to taste
2 Tbsp. maple syrup
1 c. half and half
Chopped toasted Marcona almonds and chopped scallions, garnish
Method:
Heat oil in a Calphalon soup pot or Dutch oven over medium heat. Add
onion, squash and apple and sauté until onions are translucent, about 3
to 5 minutes. Add chicken stock and season with salt and pepper. Bring
to a boil, reduce heat to a simmer, cover with lid and simmer for 20 to 25
minutes or until the squash is very tender.
Remove pot from heat. Using a Calphalon 3-in-1 Immersion Blender fitted
with the blending wand attachment, carefully blend on low speed until
the soup is smooth. Add maple syrup and half and half and blend until
smooth. Reseason soup with salt and pepper. Serve soup with chopped
toasted Marcona almonds and scallions.
16
Serves 6
Creamy Lemon Meringue Pie
Ingredients:
For the crust –
1 c. crushed ginger snap cookie crumbs
½ c. graham cracker crumbs
2 tablespoons sugar
1/3 c. butter, melted
Makes one 9-inch pie
For the meringue –
4 large egg whites
Pinch of salt
¼ c. confectioners’ sugar
½ c. granulated sugar
½ tsp. pure vanilla extract