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CHEF'S BLENDER
Place squash, carrots, and onion in 15xl 0-inch baking pan with sides. Drizzle with oil; toss to
coat. Bake at 425 _:F for 1 to 1_/_hours, or until vegetables are very tender, stirring occasionally.
Meanwhile, in large skillet over medium heat, melt butter. Add apples and gingerroot, if
desired; mix to coat. Cook about 15 minutes, or until apples begin to soften, stirring
frequently. Add brown sugar and vinegar; mix well. Reduce heat to medium-low, and cook
20 to 25 minutes, or until apples are very soft, stirring frequently. Add 1 cup broth; cook
and stir until browned bits are removed from skillet bottom. Add mixture to roasted
vegetables in baking pan, stirring to remove browned bits from pan bottom.
Place squash and apple mixture in blender jar. Add 1 cup broth and cayenne pepper. Cover
and blend at Medium 10 seconds. Increase speed to High; blend about 30 seconds, or
until smooth.
Pour mixture into large saucepan. Add cream and remaining 2 cups broth. Simmer until
thoroughly heated, stirring frequently.
BAR BLENDER
Prepare and cook as directed for Chef's Blender. Place squash and apple mixture in
blender jar. Add 1 cup broth and cayenne pepper. Cover and blend at Pulse 4 times, 5
seconds each time. Blend at On about 30 seconds, or until smooth. Continue with Chef's
Blender directions.
i:i : 8 servings (1 cup per serving).
About 290 cal, 3 g pro, 26 g carb, 21 g total fat, 11 g sat fat,
55 mg chol, 530 mg sod.
1 large butternut squash (about
27,/bs.), peeled, seeded, and
cut into 17,-inch pieces
2 medium carrots, peeled and
cut into "A-inch pieces
1 large yellow onion, cut into
thin wedges
2 tablespoons vegetable oil
7_ cup butter or margarine
2 apples, peeled, cored, and
sficed
2 teaspoons finely chopped
gingerroot, if desired
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
4 cups (1 quart) chicken broth,
divided
_/4-_/_ teaspoon cayenne pepper
1 cup wh;pping cream*
* One additional cup chicken
broth may be substituted for
whipping cream.
i:i]
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