Tomato Soup; Roasted Butternut Squash Soup - Cuisinart FP-14NC SERIES Instruction And Recipe Booklet

TOMATO SOUP

The ultimate comfort soup,
our recipe takes it to the next level with its smoky bacon flavour .
Makes about 8 cups (2 L)
Put bacon into a 6-quart (5.7 L) saucepan and place over
8 OUNCES (226 G)
medium heat. Sauté until bacon is cooked through, about
THICK-CUT BACON,
CUT INTO SMALL DICE
10 to 15 minutes, and add the grape tomatoes to the pan.
6 OUNCES (170 ML)
Cook until tomatoes are bursting, about 10 minutes. Remove
GRAPE TOMATOES
and reserve the tomatoes and remove and discard the bacon
1 MEDIUM ONION, CUT
or reserve for separate use.
INTO 1-INCH (2.5 CM)
PIECES
While the bacon and tomatoes are cooking, insert the large
2 MEDIUM CARROTS, CUT
metal chopping blade into the large work bowl of the
INTO 1-INCH (2.5 CM)
Cuisinart
PIECES
about 10 pulses. Add the carrots and celery to the work bowl
1 CELERY STALK, CUT INTO
and pulse to chop, about 10 pulses.
1-INCH (2.5 CM) PIECES
Add the onion to the saucepan with the bacon fat and sauté
3 TABLESPOONS (45 ML)
UNBLEACHED, ALL- 5 to 7 minutes, or until the onion is softened. Stir in the carrots
PURPOSE FLOUR
and celery; sauté for 6 to 8 minutes, until tender. Stir in flour;
5 CUPS (1.25 L) WHOLE
cook for an additional minute.
PLUM TOMATOES IN
Add tomatoes, with their juices, sun-dried tomatoes, reserved
PURÉE (FROM ABOUT
1½ 28-OUNCE CANS)
grape tomatoes, baking soda, stock and spices. Cover; bring to
3 WHOLE SUN-DRIED
a slight boil. Reduce heat and uncover, let simmer about
TOMATOES
20 minutes.
PINCH BAKING SODA
Carefully process soup until completely puréed. Return to
3½ CUPS (875 ML)
saucepan to heat through.
VEGETABLE STOCK
1½ TEASPOONS (7 ML) Taste and adjust seasoning accordingly.
KOSHER SALT
¾ TEASPOON (3.75 ML) Nutritional information per serving [1 cup (250 ml)]:
FRESHLY GROUND
Calories 160 (55% from fat)
BLACK PEPPER
sat. fat 5g
SOUPS
44
Approximate preparation time: 50 minutes
® Food Processor. Add the onion and pulse to chop,
| | |
carb. 16g pro. 3g
| | |
chol. 15mg sod. 870mg calc. 94mg
5
1
2
4
2½
1
¼
2
1½
¾
½
|
fat 10g
|
fiber 3g

ROASTED BUTTERNUT SQUASH SOUP

A hearty, warming soup for a winter evening .
Makes about 12 cups (3 L)
Approximate preparation time: 65 to 75 minutes
Preheat oven to 375°F (190°C).
POUNDS (2 KG)
BUTTERNUT SQUASH,
Place squash in a shallow roasting pan. Drizzle olive oil over
HALVED AND SEEDS
flesh and into the pan. Turn squash flesh down. Bake until
REMOVED [ABOUT TWO
2-POUND (1 KG) SQUASH] squash is tender, about 45 minutes.
TABLESPOON (15 ML)
Insert the large metal chopping blade into the large work bowl
EXTRA VIRGIN OLIVE OIL
of the Cuisinart
MEDIUM-LARGE ONIONS,
chop, about 8 to 10 pulses.
CUT INTO 1-INCH (2.5 CM)
PIECES
Melt the butter in a 6-quart (5.7 L) saucepan over medium heat.
TABLESPOONS [60 ML
Once the butter has melted, add the onions and ¼ teaspoon
(½ STICK)] UNSALTED
(1 ml) of salt. Sauté 5 to 7 minutes, or until the onions are
BUTTER
softened. Stir in the brown sugar; sauté for an additional
TEASPOONS (13 ML)
10 minutes. Add the ginger; sauté until tender and aromatic,
KOSHER SALT, DIVIDED
about 6 to 8 minutes.
TABLESPOON (15 ML)
LIGHT OR DARK BROWN
Add stock, roasted squash, nutmeg, remaining salt and pepper
SUGAR
to the pot. Cover; bring to a slight boil. Once boiling, uncover
CUP (50 ML) FINELY
and let simmer for 15 to 20 minutes. Strain the soup, reserving
CHOPPED FRESH GINGER
the liquid. Place the solids into the large work bowl with the
QUARTS (1.9 L)
large metal chopping blade and purée until completely
VEGETABLE STOCK
smooth, about 1 minute.
TEASPOONS (7 ML)
GROUND NUTMEG
Return purée to the saucepan over medium-low heat and stir
TEASPOON (3.75 ML)
in the reserved liquid until desired consistency is achieved.
FRESHLY GROUND
Adjust seasoning to taste and serve.
BLACK PEPPER
TEASPOON (2 ML)
FRESH THYME Nutritional information per serving [1 cup (250 ml)]:
Calories 200 (60% from fat)
|
sat. fat 4g chol. 10mg
® Food Processor. Add the onions and pulse to
| | | |
carb. 19g pro. 2g fat 14g
| | |
sod. 470mg calc. 69mg fiber 1g
SOUPS
45