1 large (1 1/2 lb.) butternut squash, peeled, seeded and cut in 2-inch chunks
2 medium red potatoes, peeled and cut in 1-inch chunks
5 cups chicken broth
1 ½ teaspoons dried rubbed sage
½ teaspoon salt
¼ teaspoon pepper
In a skillet, cook onion and garlic in butter over medium heat, stirring occasionally, until tender but not browned.
Add squash, potatoes, chicken broth, sage, salt and pepper.
Cover and cook on HIGH 4 hours or LOW 6 to 7 hours, or until the vegetables are soft when pierced with a fork.
Let cool slightly, then puree soup in a blender or food processor.
Serves: 8 to 10
Test Kitchen Tips:
For easy squash preparation, microwave for 2 minutes prior to cutting. Placing in the microwave will soften the rind, making cutting in half easier.
Do not fill blender jar beyond the 3-cup (750-ml) level. With the protection of an oven mitt or thick towel, place one hand on top of lid. Keep exposed skin away from lid. Start blending at lowest speed.
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