The TENA Kitchen Recipe of the Month - September '16

Triple Squash Soup

• 1 of each Turban, hubbard and acorn squash
• 1.5 L Vegetable broth
• dash Nutmeg
• Salt and pepper to taste

• Pierce each squash with a pairing knife in several places. Bake in the microwave 7 minutes on high. Cool. This step allows you to cut the squash easier.
• Cut each squash into chunks and place with skin side down on baking sheet. Scoop out and discard seeds.
• Bake in a 200 °C oven for 40 minutes or until tender. Cool.
• Scoop out pulp from the skin and measure 1.5 L of cooked squash.
• Spoon the squash into a large pot. Add the vegetable broth. Bring to a boil and simmer for 10 minutes. Cool.
• Add in batches to blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through.
• Ladle soup into bowls.
• Makes 8 cups.