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CHICKEN AND BUTTERNUT SQUASH SOUP
1 butternut squash (about 3 pounds)
2 boiled chicken breasts - chopped
2 tablespoons butter
1 yellow onion - chopped
1 clove garlic, minced
5 cups chicken stock
3
⁄4 teaspoon salt
1
⁄2 teaspoon curry powder
1
⁄8 teaspoon ground white pepper
Preheat oven to 400ºF. Cut squash in half and remove seeds. Wrap the
squash in aluminum foil and bake for one hour or until tender. Boil two
large chicken breasts and save stock for later use. Using the optional
chopper accessory or using a knife chop onion and garlic.
In a large sauce pot over medium heat, melt butter. Add onion and
garlic and sauté until soft, approximately 5 minutes. Squash pulp from
the baked squash, add one cup of chicken stock, and add to the sauce
pot. Using the stainless steel blending attachment of the hand blender,
blend ingredients in sauce pot until smooth. Add seasonings, chopped
boiled chicken, and the remaining 4 cups of chicken broth. Simmer,
uncovered about 20 minutes.
Soup may be served topped with sour cream, yogurt, chives, parsley,
or chutney.
FRUIT SMOOTHIE
1 cup flavored yogurt
1 cup frozen strawberries
1 cup frozen blueberries
1 tablespoon honey
Place ingredients in mixing cup and using the stainless steel blending
attachment blend until smooth.
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