Storebound DASH CHEF Series - Page 11

DIRECTIONS
Prep your squash by removing the skin and seeds. Cut into ¾” cubes.
Melt buer in a large saucepan over a medium heat. Add the squash and stir
until all of the cubes are coated with buer for about 3 minutes. Add the chicken
stock and spices.
Bring to a boil then reduce to a simmer. Aer about 20 minutes the squash
should be tender. Allow to cool slightly.
Carefully transfer the hot ingredients into the Dash Blender using a ladle. Set the
Blender to the ‘soup’ function and blend for about 20 seconds. Season with salt
and pepper and serve in your favorite soup bowl topped with crème fraiche and
crumbled Gorgonzola cheese.
FANTASTIC FALL BUTTERNUT SQUASH SOUP
Servings 4 Prep Time 25 min Cook Time 8 min
chef tip
For a spicy kick, grate a ½ inch of fresh ginger into your soup. The
hot, fragrant spice of fresh ginger can be cooled with a dollop of
Greek yogurt.
INGREDIENTS
1 small onion
2 tbsp buer
1 tsp cinnamon
1 large buernut squash
(or 2 small)
2 cups of chicken stock
pinch of nutmeg
¼ cup crumbled
Gorgonzola cheese
½ cup crème fraiche or
Greek yogurt
salt and pepper, to taste
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SoupsSoups