Roasted Butternut Squash Soup - Cuisinart FP-12N Series Instruction Booklet

ROASTED BUTTERNUT SQUASH SOUP

A hearty, warming soup for a winter evening .
5
pounds butternut
,
squash halved and seeds
(
removed about two
2-
pound squash
1
tablespoon extra virgin
olive oil
2½
teaspoons kosher salt
divided
2 -
medium large onions
1-
into inch pieces
4
tablespoons
unsalted butter
1
tablespoon light or dark
brown sugar
¼
cup finely chopped fresh
ginger
2
quarts vegetable stock
1½
teaspoons ground nutmeg
¾
teaspoon freshly ground
black pepper
½
teaspoon fresh thyme
Makes about 12 cups
Preheat oven to 375°F.
Place squash in a shallow roasting pan. Drizzle olive oil over
flesh and into the pan and sprinkle the squash with ¼ teaspoon
)
of the salt. Turn squash flesh down. Bake until squash is tender,
about 45 minutes.
Insert the large metal chopping blade into the large work bowl
,
of the Cuisinart
chop, about 8 to 10 pulses.
,
cut
Melt the butter in a 6-quart saucepan over medium heat. Once
the butter has melted, add the onions and ¼ teaspoon of salt.
(½ )
Sauté 5 to 7 minutes, or until the onions are softened. Stir in
stick
the brown sugar; sauté for an additional 10 minutes. Add the
ginger; sauté until tender and aromatic, about 6 to 8 minutes.
Add stock, roasted squash, nutmeg, and remaining salt and
pepper to the pot. Cover; bring to a slight boil. Once boiling,
uncover and let simmer for 15 to 20 minutes. Strain the soup,
reserving the liquid. Place the solids into the large work bowl
with the large metal chopping blade and purée until complete-
ly smooth, about 1 minute.
With the machine running, add reserved liquid through the
feed tube until desired consistency is achieved.
Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 200 (60% from fat)
sat. fat 4g
Approximate preparation time: 65 to 75 minutes
Food Processor. Add the onions and pulse to
®
| |
chol. 10mg
| |
carb. 19g pro. 2g
|
sod. 470mg calc. 69mg
SOUPS
| |
fat 14g
|
fiber 1g
51