Vanilla Buttercup Bisque

4cups peeled, and cubed butternut squash (1 medium squash)

134 cups water

34 cup apple juice

14 teaspoon salt

14 teaspoon cinnamon

18 teaspoon allspice

12 cup vanilla lowfat yogurt

Vanilla lowfat yogurt garnish, if desired

Place squash, water, and apple juice in large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low. Cook, uncovered, until squash is tender, about 10 to 15 minutes. Cool 5 minutes.

Pour half of cooled squash mixture into blender jar. Cover and blend at STIR about 10 to 15 seconds. Add remaining squash mixture. Blend at MIX about 30 seconds. Add salt, cinnamon, allspice, and 12 cup yogurt. Blend at STIR about 15 seconds.

If desired, drop additional vanilla yogurt by 12 teaspoonfuls over warm soup; swirl gently with tip of spoon.

Yield: 4 (1 cup) servings.

Per serving: About 76 cal, 3 g pro, 16 g car, 1 g fat, 3 mg chol, 171 mg sod.

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KitchenAid 5 SPEED ULTRA POWER BLENDER manual Vanilla Buttercup Bisque

5 SPEED ULTRA POWER BLENDER specifications

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