CREAMED HARVEST GINGER SOUP
2 | cans (14 1⁄2 ounces each) | 1 | red pepper coarsely chopped |
| chicken or vegetable broth | 2 | |
2 | cups water |
| coarsely chopped |
1 | (2 pound) butternut squash, peeled | 1 | teaspoon dried basil |
| and cut in | 1⁄2 | teaspoon salt |
5 | medium carrots, cut in | 1⁄4 | teaspoon pepper |
4 | medium potatoes, peeled and | 1⁄2 | cup milk |
| each cut in 6 pieces |
| Sour cream or plain yogurt |
2 | onions, coarsely chopped |
|
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1.Combine chicken or vegetable broth and water in large sauce pot. Bring to a boil. Add all ingredients except milk and sour cream or yogurt.
2.Bring mixture to a boil; cover and reduce heat to a simmer.
3.Simmer vegetables until tender, about
4.Allow mixture to cool slightly.
5.Transfer vegetables and soup liquid to blender Jar, 2 cups at a time. Cover and pulse to blend until smooth. (Be sure to blend only 2 cups at a time, as hot liquids expand when blended.
6.Transfer blended soup to large bowl and repeat process for remaining vegetables and broth. Return to sauce pot and reheat. Stir in milk, adding enough for desired consistency. Correct seasonings, if necessary.
7.Serve garnished with dollop of sour cream or yogurt.
Makes 6 (11⁄2
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U® L | Listed by Underwriters Laboratories, Inc. |
Copyright © 1999 Household Products, Inc. | |
Pub. No. | |
| Printed in Mexico |
| is a trademark of The Black & Decker Corporation, Towson, Maryland, U.S.A. |
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