Roasted Butternut Squash Soup; French Onion Soup - Cuisinart FP-12NC Series Instruction And Recipe Booklet

ROASTED BUTTERNUT SQUASH SOUP

A hearty, warming soup for a winter evening .
makes about 12 cups (3 L)
Preheat oven to 375°F (160°C).
5 Pounds (2 kG) buTTernuT
squash, halved and
Place squash in a shallow roasting pan. Drizzle olive oil
seeds removed (abouT
over flesh and into the pan. Turn squash flesh down. Bake
Two 2-Pound (1 kG)
until squash is tender, about 45 minutes.
squash)
1 TablesPoon (15 ml) ex-
Insert the large metal chopping blade into the large work
Tra vIrGIn olIve oIl
bowl of the Cuisinart
2 medIum-larGe onIons,
and pulse to 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
4 TablesPoons (60 ml) (½
heat. Once the butter has melted, add the onions and ¼
sTIck) unsalTed buTTer
teaspoon (1 ml) of salt. Sauté 5 to 7 minutes, or until the
2½ TeasPoons (13 ml) ko-
sher salT, dIvIded onions are softened. Stir in the brown sugar; sauté for an
1 TablesPoon (15 ml) lIGhT additional 10 minutes. Add the ginger; sauté until tender
or dark brown suGar
and aromatic, about 6 to 8 minutes.
¼ cuP (50 ml) fInely
Add stock, roasted squash, nutmeg, remaining salt and
choPPed fresh GInGer
pepper to the pot. Cover; bring to a slight boil. Once
2 quarTs (1.89 l) veGeTable
sTock
boiling, uncover and let simmer for 15 to 20 minutes.
1½ TeasPoons (7 ml)
Strain the soup, reserving the liquid. Place the solids into
Ground
the large work bowl with the large metal chopping blade
nuTmeG
and purée until completely smooth, about 1 minute.
¾ TeasPoon (3.75 ml)
freshly Ground black
Return purée to the saucepan over medium-low heat and
PePPer
stir in the reserved liquid until desired consistency
is achieved.
Adjust seasoning to taste and serve.
Nutritional information per serving (1 cup (250 ml) ):
Calories 200 (60% from fat)
sat. fat 4g
SOUPS
44
Approximate preparation time: 65 to 75 minutes
® Food Processor. Add the onions
| | |
carb. 19g pro. 2g
| | |
chol. 10mg sod. 470mg calc. 69mg
Homemade veal stock really adds to the flavour of the rich soup . But if you
have a store-bought stock, make sure that it is a high-quality brand .
4 Pounds (1.8 kG) yellow
onIons, Peeled
1 cuP (250 ml) (½ Pound;
2 sTIcks) unsalTed
buTTer
2 TeasPoons (10 ml)
kosher salT, dIvIded
1 TeasPoon (5 ml) freshly
Ground black PePPer,
dIvIded
20 ounces (567 G) Gruyère
2 TablesPoons (30 ml)
unbleached,
all-PurPose flour
3 quarTs (2.8 l) beef or
veal sTock
2 TablesPoons (30 ml)
fresh
Thyme
2 bay leaves
2 cuPs (500 ml) dry sherry
1 baGueTTe, cuT InTo
½-Inch (1.25 cm) slIces
|
fat 14g
|
fiber 1g

FRENCH ONION SOUP

makes 20 servings
Approximate preparation time: about 2½ hours
Insert the slicing disc assembly, adjusted to 4mm, into the
large work bowl of the Cuisinart
slice the onions.
melt the butter in an 8-quart (7.6 L) stockpot placed over
low heat. Once the butter has melted, add the onions and
¼ teaspoon (1 ml) of both the salt and pepper. Let the
onions cook until deeply caramelized, about 1 hour.
While the onions are cooking, replace the slicing disc with
the reversible shredding disc on the medium shredding
side to shred the Gruyère; reserve in the bowl.
Once onions have cooked, stir in the flour and cook for
about 1 to 2 minutes. Add the stock, thyme and bay
leaves. Increase the temperature to medium high and
bring the mixture to a simmer. Add the sherry and return
to a simmer. Reduce the temperature to low and let cook
for 50 minutes. Stir in remaining salt and pepper. Taste
and adjust seasoning accordingly.
While soup is cooking, lightly toast the baguette slices
under a broiler; reserve. Once soup is ready, place in
individual, ovenproof crocks and place the bread slices
over soup and top with the reserved Gruyère. Broil until
the cheese is completely melted and browned. Serve
immediately.
Nutritional information per serving (1 cup (250 ml) ):
|
Calories 311 (53% from fat) carb. 21g
| |
sat. fat 11g chol. 54mg sod. 806mg
® Food Processor and
| | |
pro. 13g fat 19g
| |
calc. 318mg fiber 2g
SOUPS
45