The best sale of the season starts now. Offer ends October 18^th.

Offer valid until October 18^th. US residents only.

• 1 Butternut Squash
• 2 Tablespoons of Butter
• 1 Small Onion, Chopped
• 1 Medium Carrot, Chopped
• 2 Medium Sweet Potatoes, Chopped
• 32 Ounces of Chicken Broth
• Salt & Pepper, To Taste

Steps:

1. Cook butternut squash whole at 375℉ for about an hour. After cooled, peel, de-seed, and chop.
2. Melt butter in a large pot. Cook the onion, carrot, potatoes, and squash for about 5 minutes or until lightly browned.
3. Pour chicken stock into the pot, enough to cover the vegetables.
4. Bring to a boil then reduce heat to low, cover the pot, and simmer for about 40 minutes until the vegetables are tender.
5. Transfer all ingredients from the pot into a blender and puree until smooth.
6. Return to the pot and mix in the remaining chicken stock to desired consistency. Season with salt and pepper.

Learn more about following a heart healthy diet on our blog.

You are receiving this email because you are an AliveCor customer or have signed up to receive emails from AliveCor.

Terms | Privacy | Contact | Unsubscribe