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RECIPES
RECIPES
Tomato Basil Bisque
Butternut Squash Soup
INGREDIENTS
2 (15 oz) cans diced tomatoes
½ small onion, halved
1 cup chicken or vegetable broth
1 tbsp butter
1 tbsp flour
¼ cup fresh basil
(or 1 tbsp dried basil)
INGREDIENTS
1 small butternut squash,
peeled, seeded, and cut
into ¾” cubes
1 cup chicken stock
½ small onion, diced
1 tbsp butter
½ tsp cinnamon
pinch of nutmeg
crumbled Gorgonzola
cheese, to garnish
chopped walnuts, to
garnish
crème fraiche or Greek
yogurt, to garnish
DIRECTIONS
Add all of the ingredients except heavy cream, salt, and pepper into
the Performance Blender. Blend until the soup has reached the desired
consistency. Pour into a saucepan and heat until soup is simmering. Remove
from heat and add heavy cream. Stir to combine and then season with salt and
pepper. Pour your freshly made soup into your favorite bowl and garnish with
basil.
DIRECTIONS
Melt butter in a large saucepan over medium heat. Add the butternut squash,
stirring to coat the squash in butter. Cook for 3 minutes. Add the chicken
stock, onion, and spices.
Bring to a boil and then reduce heat to low. Cover and simmer for about 20
minutes or until the squash is tender.
Remove from heat and let cool. Once the mixture is near room temperature,
transfer to the Performance Blender and blend on a low speed until smooth.
Pour soup into bowls and heat in microwave. Garnish with crème fraiche,
Gorgonzola, and walnuts.
