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Recipes: Soups and Chili


Gingered Butternut Squash Soup with Hot Squeeze

• 4 tbs butter
• 1 med. onion, chopped
• 1 med. butternut squash, peeled and cubed
• 2 tbs grated fresh ginger
• 6 cups chicken stock
• 1/2 cup of half and half
• 1 med. butternut squash, peeled and cubed

Saute onion, squash and ginger in butter, stirring for aprox. 15 minutes or until onion is soft. Add chicken stock, cover and cook on med. heat until squash is tender (aprox. 40 minutes). Add Hot Squeeze, salt and pepper and half and half, then puree with hand blender or process in food process until smooth. Garnish with additional Hot Squeeze.



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Soups and Chili

• Cheddar Corn Chowder with Hot Squeeze
• Turkey Chili
• Gingered Butternut Squash Soup
• Black Bean Chili and/or Black Bean Roll-ups