5 Recipes Hillary Clinton Loves

Squash Soup (5 of 5)

Source:  www.localfreshfoods.net

Squash Soup(5 of 5)

Ingredients

• 1 tsp of curry powder
• 1/8 tsp of cayenne pepper
• 2 cups of onion (coarsely chopped)
• 2 lbs. acorn squash
• 2 tbsp of molasses
• 2 tsp of canola oil
• 2/3 cup of apple cider
• 2/3 cup of half-and-half
• 3 lbs. butternut squash (sliced lengthwise with membrane and seeds removed)
• 3/4 tsp of salt
• 5 cups of chicken broth (low sodium)
• Nonstick cooking spray

Preparation

1. Preheat your oven to 425 degrees Fahrenheit
2. Place the squash, sliced sides down, on a baking sheet sprayed with cooking spray
3. Combine oil and onion and toss to coat
4. Spread the onions around the sliced squash and place it in the oven to cook for 45 minutes
5. Allow it to cool, remove the squash pulp, and throw away the skins
6. Place the squash pulp and onions in a Dutch oven
7. Add in broth, curry powder, salt, cider, molasses, and cayenne
8. Bring it to a boil, decrease heat, and let it cook for 5 minutes
9. Place 1/2 of the mixture in a food processor, remove its center piece, use a paper towel to cover opening, and process until smooth
10. Place the mix into a bowl and repeat with rest of the remaining mixture
11. Place the soup back into the pit, add in half and half, cover it, and cook on medium for 5 minutes
12. Serve