RECIPES (Continued)

Cranberry-Orange Cooler

3/4 cup orange juice

1/2 cup frozen cranberry cocktail concentrate, not thawed 4 large ice cubes, cracked into chunks or

1/2 cup mini ice cubes

Combine all ingredients in Blending Jar. Cover and blend at HIGH Speed (10) until smooth. Pour into frosted mugs or glasses.

Makes 2 to 3 servings.

Butternut Squash Bisque

2 tablespoons butter or margarine

1 large onion, chopped

1 small butternut squash, about 1-1/4 pounds

1 can (13-3/4 ounces) chicken broth

1/2 cup half and half, milk or additional chicken broth 1/2 teaspoon salt

1/4 teaspoon nutmeg

1/8 teaspoon cayenne pepper

Melt butter in a medium saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Peel squash. Using a large knife, cut squash crosswise into 1/2 inch slices, discarding seeds and membrane. Cut slices into 1/2-inch pieces. Add to saucepan with broth; bring to a boil. Cover and simmer 20 to 25 minutes or until squash is very tender.

Transfer half of mixture to Blending Jar. Remove inner Measuring Cup from Blender Cover to allow steam to escape. Cover and process at HIGH Speed (6) until mixture is puréed. Return to saucepan. Repeat with remaining squash mixture. Add half and half, salt, nutmeg and cayenne pepper to squash mixture in saucepan; heat through.

Makes 4 servings, about 5 cups soup.

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