- 10 ½” Skillet with Cover
- Chef’s Knife
- ¼ cup onion, chopped
- ½ clove garlic, chopped
- 1 (1 pound) butternut squash; peeled, seeded and chopped
- ½ small carrot, top removed and chopped (¼ cup)
- ¼ teaspoon allspice
- 1 (7oz) can fat free chicken broth
- Salt and pepper to taste
- 2 tablespoons fat free sour cream (optional)
- 2 tablespoons low-fat mozzarella cheese, shredded (optional)
Cut vegetables with the Chef’s Knife following the specifications given above. Pre-heat 10 ½” Skillet at medium-high heat for 3 minutes. Add onion and garlic; stir for 2 minutes. Add squash, carrots, allspice, and salt and pepper to taste; mix for 2 more minutes.
Stir fat free chicken broth and cover skillet with the Redy-cook valve open. When it whistles (approximately within 2-3 minutes) reduce heat to low and close the valve. Cook for 15 minutes and turn off the stove.
With a cup of ladle, add contents in the Xtractor. Make sure to include enough liquid every time the mixture is poured in. Once you are done processing, add the contents from both Xtractor containers back into the 10 ½” Skillet. Warm up the soup to desire temperature, while stirring for approximately 3-5 minutes at medium heat. Serve and garnish each serving with 1 tablespoon fat free sour cream and shredded low-fat mozzarella cheese.