Roasted Butternut Squash Soup - Cuisinart FP16DCU Manual

Roasted Butternut Squash Soup

2kg butternut squash (about 900g squash) halved and seeds removed
1 tbsp olive oil
2 medium large onions, cut into 2.5cm pieces
4 tbsp unsalted butter
1 tbsp light or dark brown sugar
25g fi nely chopped fresh ginger
2l vegetable stock
1 ½ tsp ground nutmeg
2 ½ tsp salt, divided
1 tsp freshly ground black pepper
½ tsp fresh thyme
Salt and freshly ground black pepper to taste
Preheat oven to 190ºC/375ºF.
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Sprinkle ¼ tsp of salt over the squash and place in a shallow roasting pan.
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Drizzle olive oil over fl esh and into the pan.
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Turn squash fl esh down. Bake until squash is tender, about 45 minutes.
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Insert the large metal chopping blade into the large work bowl.
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Add the onions and replace the lid, then pulse to chop, about 8 to 10 pulses.
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Put butter into saucepan over medium heat.
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Once the butter is melted, add the onions and ¼ tsp of salt. Sauté for 5 to 7 minutes,
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or until the onions are softened.
Stir in the brown sugar, sauté for an additional 10 minutes. Add the ginger and thyme,
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sauté until tender and aromatic, about 6 to 8 minutes.
Add stock, roasted squash, nutmeg, remaining salt and pepper to the pot. Cover; bring
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to a slight boil. Once boiling uncover and let simmer for 15 to 20 minutes.
Strain the soup, reserving the liquid.
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Place the solids into the large work bowl with the large metal chopping blade replace
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the lid and purée until completely smooth, for about 1 minute.
Return purée to the saucepan over medium-low heat and stir in reserved liquid until
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desired consistency is achieved.
Adjust seasoning to taste and serve.
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