Butternut Squash Soup; Gazpacho Of Beetroot Soup With Goats Curd - Cuisinart CSB300U Instructions For Use Manual

Butternut Squash Soup

Serves 8
1kg butternut squash, peeled, de-seeded & cubed
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp dried oregano
½ tsp chilli flakes
3 tbsp olive oil
2 red onions, finely diced
2 cloves garlic, finely diced
200g red lentils
1.5L chicken stock
Sea salt and ground black pepper
To serve, sprinkle with a mixture of pumpkin, sunflower and sesame seeds
n  H eat the olive oil in a large saucepan on a medium heat. Add the coriander, fennel and
cumin seeds, along with the oregano and chilli flakes into the olive oil. Gently cook off for a
few minutes until the spices and herbs become aromatic.
n  A dd the onions and garlic to the saucepan and continue to gently cook for 10 minutes
stirring occasionally.
n  O nce the onions are soft, add the butternut squash, red lentils and chicken stock. Bring the
stock to the boil, then reduce the temperature and simmer for 30 minutes.
n  W hen the butternut squash is tender, fit the blending shaft and process on speed 5 until the
soup has reached your desired consistency. Season to taste.
n  S erve with a sprinkling of seeds
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Gazpacho of Beetroot Soup with Goats Curd

Serves 4
1 small potato (120g)
1 tbsp olive oil
1 red onion
1 clove garlic
1kg raw beetroot, peeled and diced
250ml vegetable stock
25 ml blood orange juice
1/4 tsp hot horseradish sauce
75ml tomato passata
75ml double cream
300ml beetroot juice
Salt and pepper
n  P lace the potato in a preheated oven and bake at 200ºC / 190ºC Fan / Gas Mark 6 or until
soft. Once the potato has baked, remove the skin and discard. Reserve the potato flesh.
n  I n a large pan add the olive oil, diced onion and crushed garlic. Sauté until soft.
n  S tir in the diced beetroot to the softened onions and garlic. Continue to sauté a little.
n  P our in the vegetable stock, orange juice, horseradish and crush the potato into the pan.
Simmer until the beetroot is soft.
n  A dd the tomato passata, double cream and continue to simmer for another 2 minutes.
n  A dd the beetroot juice.
n  U sing the blending shaft, blend the soup until smooth.
n  P ass through a fine sieve if necessary.
n  I f the soup is too thick add a little extra beetroot juice to thin down.
n  C hill in the fridge for 2 hours.
To Garnish
n  S have the baby beetroot lengthways with a mandolin or peeler and slice as thin as possible.
n  P eel the orange removing all the pith. Cut into segments and reserve in their juice.
n  P our the chilled soup into bowls.
n  S poon on some of the goats curd.
n  A rrange the finely sliced beetroot, orange segments and beetroot crisps on top of the soup.
Scatter with pea shoots.
To Garnish
2 baby dark beetroots, peeled & washed
125g fresh goat's curd
1 blood orange, segmented
40g beetroot crisps
12 pea shoot tendrils
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