Makes:
6 servings
Utensil:
5 Qt./4.7 L Multi-Purpose Oil Core
medium mixing bowl
Blender
Contributed By:
Chef John Lara
Personal chef to former U.S. President
Ingredients
Recipe Description:
High in protein and fiber, this tasty soup combines a spicy punch with just a hint of honey - simply wonderful! Add a hearty bread and a salad and you have a complete meal.
Soup
2
pounds
butternut squash
(900
g)
4
cups
chicken broth
(950
mL)
Avocado Pico de Gallo
1
medium
tomato, seeded and finely diced
1⁄2
medium
avocado, finely diced
4
ounces
onion, strung, use Cone #2
(113
g)
1
tablespoon
lime juice
(15
mL)
tostada chips
sour cream
1⁄4
ounce
cilantro, minced
(7
g)
Directions:
- Peel butternut squash, discard seeds, and rough-chop.
- Preheat electric roaster to 300°F/150°C. Add 1 cup (240 mL) chicken broth, squash, leeks, celery, salt, nutmeg, sage, chili powder, cumin and honey. Simmer for 20 minutes until vegetables are tender.
- Transfer vegetables in batches to a blender and puree incorporating 1 cup (240 mL) of chicken broth. Blend until smooth. You may need to do this in several batches.
- Transfer butternut blended mixture back into MP5. Set temperature to 180°F/80°C and simmer, adding the remainder of the chicken broth and heavy cream.
- Drain beans and rinse thoroughly. Fold beans into soup and continue to simmer for another 10 minutes.
Avocado Pico de Gallo
- Combine all ingredients together, through lime juice, and fold gently.
- Garnish by placing a tostada chip as a base, top tostada with Avocado Pico de Gallo, sour cream and cilantro.
Tips:
- For a nice variation, substitute same quantity of sweet potatoes for the butternut squash.
- Can substitute vegetable broth for chicken broth.
Directions
Tips
Reviews
Excellent dish!
I cooked this dish in the summer time and it came out amazing! I substituted the Butternut Squash for Sweet Potatoes and it was still a winner. Enjoy!