Soups; Autumn Butternut Squash Soup - Cuisinart Core Essentials MFP-B36C Instruction Booklet

Autumn Butternut Squash Soup

The flavors of fall come out in this deliciously creamy soups
Yield: about 3½ cups (875 ml)
INGREDIENTS
1 tablespoon (15 ml) olive oil
½ medium onion, finely chopped
1 garlic clove, finely chopped
½ teaspoon (2 ml) kosher salt, divided
Pinch freshly ground black pepper
2 cups (500 ml) chicken or vegetable
broth, low sodium (Be sure it is light
INSTRUCTIONS
1. Put the oil into a medium stockpot or large saucepan set over medium-low heat. Once hot,
add the onion and garlic with a pinch of the salt and pepper. Cook until softened and
fragrant, about 4 minutes.
2. Add the broth, squash, thyme, and remaining salt. Increase heat to high to bring to a boil.
Once boiling, reduce to a simmer and cook, partially covered, until squash is soft, about
20 to 25 minutes.
3. Remove the pot from the heat. Using a slotted spoon, put the soup solids into the blender
jar. Allow to cool slightly, uncovered, about 5 minutes. Pour the soup liquid into a liquid
measuring cup; reserve.
4. Cover with the integrated measuring cup removed and start to blend on Low, gradually
adding the soup liquid through the opening in the cover, until desired consistency is
achieved. Replace integrated measuring cup, increase speed to High and continue to blend
for an additional 30 seconds to ensure a velvety smooth soup.
5. Taste and adjust seasoning as desired.
Nutritional information per serving (based on 4 servings):
Calories 150 (21% from fat) • carb. 25g • pro. 5g • fat 4g • sat. fat 0g • chol. 6mg • sod. 168mg • calc. 84mg • fiber 15g

Soups

12
in colour. Some vegetable broths
can be dark brown, which will make
the finished soup dark.)
2 pounds (1 kg) butternut squash,
peeled, seeded and cut into 2-inch
(5 cm) pieces (about 4 cups [1 L] cut)
1 teaspoon (5 ml) fresh thyme leaves