Paula Deen LMRO01A Instruction Manual & Recipes page 13

Ingredients
1/2 t easpoon s alt
2 t ablespoons b uEer
3 ( 13 ¾ -­‐ounce) c ans c hicken b roth
2 c arrots, p eeled a nd d iced
1 c up d iced o nion
2-­‐pound b uEernut s quash, h alved, p eeled a nd s eeded; c ut
into 1 -­‐inch p ieces
1/3 t o 1 /2 c up l ight c ream, y ou c an u se h eavy c ream i f
desired
PreparaLon
1. Place s quash i n r oaster a long w ith c arrots, o nions a nd b roth
and s alt.
2. Set t emperature f or 3 00°F d egrees a nd s immer 3 0-­‐40
minutes u ncovered.
3. Puree s oup i n a b lender o r f ood p rocessor a long w ith 2
tablespoons b uEer.
4. Pour a l iEle h ot p uree i nto t he 1 /3-­‐1/2 c up c ream s o n ot t o
curdle t he c ream; a dd t o s oup.
5. Serve i n a w ide m outh s hallow b owl w ith a d ollop o f s our
cream, i f d esired.
CREAMY S QUASH S OUP
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