sunsetgour met . ca

BUTTERNUT SQUASH SOUP1 medium butternut squash, peeled, seeded and cubed

½ sweet potato, peeled and cubed

1 large carrot, peeled and cut into 1" chunks

6-8 cups chicken stock

1 red onion, peeled and diced

2 apples, peeled and diced

1 large red pepper, seeded and diced

2 Tbsp. olive oil

In a large pot combine stock, butternut squash, sweet potato and carrots; bring to a boil then simmer until vegetables are soft. While vegetables are cooking heat olive oil in a large skillet and sauté diced onion, apple and red pepper. Transfer stock, cooked and sautéed vegetables in batches to a food processor and puree. Place puréed soup in a large pot and return to stove top. Add orange juice concentrate and seasonings; simmer on low for 25 minutes; add cream and simmer for another 5 minutes.

Serve topped with freshly ground pepper and seasoned croutons.

This soup freezes well.

• Citrus Mojo Spice Blend • 5 Peppercorn Premium Blend

¼ cup frozen orange juice concentrate

1 Tbsp. Citrus Mojo Spice Blend

1 tsp. 5 Peppercorn Premium Blend

½ cup cream

Salt, if so desired