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Healthy Fennel Butternut Squash Soup

Prep Time: 5 min | Cook Time: 15 min | Serves: 4

Ingredients

  • 2 cups white onions, chopped
  • 4 cups or more of chicken stock (enough to cover veggies)
  • 4 cups butternut squash
  • 1 cup red apple, cubed
  • 1 Tbsp. minced garlic
  • 1 tsp. fennel
  • ½ tsp. paprika
  • ½ tsp. salt

Tools

Instructions

Preheat Dutch Oven on medium-high heat for 5 minutes (PL 7 in PH induction).

Sprinkle water droplets onto the Dutch Oven; when the droplets bead and dance across the surface, reduce temperature to medium (PL5 in PH induction) and saute onion for 30 seconds, stirring constantly.

Add a ¼ cup of chicken stock, butternut squash and apples; sauté for another minute.

Add garlic, the remaining chicken stock, fennel, paprika and salt; mix well together.

Cover with lid and turn valve to the Steam Whistle position. When the Whistle sounds, turn valve to Steam-Seal™ position, turn off heat and cook for 5-10 minutes

When done cooking, add batches to blender and blend until smooth.

Tips: Serve with grilled chicken, or a mix of roasted vegetables such as sweet potato, purple onion or chickpeas seasoned with olive oil, salt, pepper, paprika and fresh thyme. Bake for 25 minutes at 425°F.

Healthy Fennel Butternut Squash Soup



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