Roasted Butternut Squash Soup With Herb Pistou - KitchenAid KFP750AQ - Food Processor, Martha Stewart Instructions And Recipes Manual

Roasted Butternut Squash Soup
Soup
1 large (about 2
[1135 g]) butternut
squash, peeled,
seeded, and cut into
quarters lengthwise
1 large onion, cut into
halves lengthwise
2 large cloves garlic,
cut into quarters
2 tablespoons (30 ml)
olive oil
5 cups (1.20 L) chicken
broth, divided
1 can (15 oz. [425 g])
pumpkin puree,
divided
⁄ teaspoon (4 ml) salt
3
4
⁄ teaspoon (1 ml)
1
4
cayenne pepper
1 cup (235 ml)
whipping cream
Pistou Sauce
2 cups (475 ml) loosely
packed fresh parsley
leaves
⁄ cup (60 ml) loosely
1
4
packed fresh sage
leaves
2 tablespoons (30 ml)
fresh thyme leaves
1 clove garlic
1 teaspoon (5 ml)
lemon juice
⁄ teaspoon (1 ml) salt
1
4
⁄ cup (80 ml) olive oil
1
3
with Herb Pistou
Position 2 mm slicing disc in work bowl. Add squash in
⁄ lb.
batches. Process to slice. Remove to large mixing bowl.
1
2
Add onion. Process to slice. Add onion and garlic to
squash. Drizzle with oil; toss to coat. Spread in
15 x 10 x 1-inch (38 x 25 x 2.5 cm) pan. Bake at 450°F
(232°C) for 30 to 35 minutes, or until tender, stirring
once or twice. (Pan will be very full at first but decreases
as vegetables cook.) Cool slightly.
Exchange slicing disc for multipurpose blade in work
bowl. Add half of roasted vegetable mixture and juices,
3 ⁄ cup (175 ml) broth, half of pumpkin, salt, and cayenne
4
pepper. Process until smooth, about 30 seconds. Remove
to Dutch oven. Repeat with remaining half of roasted
vegetable mixture,
half of pumpkin. Remove to Dutch oven. Stir in remaining
3 1 ⁄ cups (830 ml) broth.
2
Cook and stir over medium heat until thoroughly heated.
Stir in cream; heat just until hot. Top each serving with
about 2 teaspoons (10 ml) Herb Pistou.
Position mini bowl and mini blade in work bowl. Add
parsley, sage, thyme, and garlic. Process until finely
chopped, 20 to 25 seconds. Add lemon juice and salt.
With processor running, gradually add oil through the
feed tube. Process until well mixed, 20 to 25 seconds.
Yield: 10 servings (1 cup [235 ml] per serving).
Per Serving: About 220 cal, 3 g pro, 19 g carb,
16 g total fat, 6 g sat fat, 30 mg chol, 690 mg sod.
3 ⁄ cup (175 ml) broth, and remaining
4
22