9
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.
RECIPES
(Continued)
