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Directions:
1. Melt butter in a large saucepan over medium heat. Add the butternut squash, stirring to coat
the squash in butter. Cook for 3 minutes. Add the chicken stock, water, onion, and spices.
2. Bring to a boil and then reduce heat to low. Cover and simmer for about 20 minutes
or until the squash is tender.
3. Remove from heat and let cool. Once the mixture is near room temperature, transfer to the
Quest Blender and blend on speed “II” until smooth. Pour soup into bowl
and heat in microwave.
4. Garnish with creme fraiche, gorgonzola, and walnuts.
Ingredients:
1 small butternut squash, peeled,
seeded, and cut into ¾” cubes
1 cup chicken stock
1 cup water
½ small onion, diced
1 tbsp butter
Butternut Squash
Soup
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Directions:
1. Fill the Quest Blender with all of the ingredients, adding the frozen mango last.
Blend all ingredients on speed “II” until the desired consistency is reached.
Serve in margarita glasses with salted rims.
mango
margarita
Ingredients:
1 ½ cups frozen mango chunks, thawed
½ cup tequila
¼ cup lime juice
2 ½ tbsp agave
1 ½ cup ice
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½ tsp cinnamon
pinch of nutmeg
crumbled Gorgonzola cheese, to garnish
chopped walnuts, to garnish
creme fraiche or Greek yogurt, to garnish
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