sunsetgour met . ca

CARIBBEAN MOJO BUTTERNUT SQUASH SOUPThis recipe is combination of two or three recipes from restaurant chefs.

7- 8 cups chicken broth

1 butternut squash

½ sweet potato

1 large carrot

1 small red pepper

1 small red onion

1 McIntosh apple, peeled and diced

2 Tbsp. frozen orange juice concentrate

Wash, peel and cube squash, sweet potato and carrot. Boil in chicken stock until fall apart tender. While veggies are cooking finely dice red pepper, red onion and apple, sauté in butter/olive oil until soft.

Using a food processor or blender combine all veggies along with stock including, peppers, onion and apple and blend in small batches.

Return puréed soup to pot and add remaining ingredients. Simmer for 40 minutes. Add more stock and simmer if you like a thinner consistency.

* Use less if you prefer a milder soup.

• Citrus Mojo Spice Blend • Caribbean Mango Tequila Sauce

• 5 Peppercorn Premium Blend • Himalayan Pink Salt

1 tsp. cumin

1 tsp. Citrus Mojo Spice Blend*

2 Tbsp. Caribbean Mango Tequila Sauce

2 Tbsp. brown sugar

½ cup cream

Sherry (optional)

5 Peppercorn Premium Blend

Himalayan Pink Salt