Black+Decker PERFORMANCE FusionBlade BL6010 Manual De Uso Y Cuidado página 11

CREAMY BUTTERNUT SQUASH SOUP
2 Tbsp. butter
1 small onion, chopped
2 lbs. butternut squash, peeled, seeded and cut into 1-inch cubes
2 cups chicken or vegetable broth
1/8 tsp. salt
1/8 tsp. black pepper
½ cup heavy cream
Melt butter in large sauce pan on medium heat. Add onion; cook and stir 3
minutes or until tender.
Add squash, chicken broth, salt and pepper. Bring to boil. Reduce heat to
medium low, cover and simmer 20 minutes or until squash is tender.
Puree squash mixture in two batches on speed 2, 15 seconds or until smooth.
Return pureed soup to sauce pan. Stir in cream and heat through. Do not boil.
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