Roasted Butternut Squash Soup - Cuisinart FP-12 - Elite Food Processor Instruction Booklet

ROASTED BUTTERNUT SQUASH SOUP

A hearty, warming soup for a winter evening.
5 (2
POUNDS KG
,
SQUASH HALVED AND SEEDS
(
REMOVED ABOUT TWO
2- (1
POUND KG
1
TABLESPOON
VIRGIN OLIVE OIL
2 -
MEDIUM LARGE ONIONS
1- (2.5
INTO INCH
4
TABLESPOONS
)
STICK UNSALTED BUTTER
2½ (13
TEASPOONS
,
SALT DIVIDED
1
TABLESPOON
OR DARK BROWN SUGAR
¼ (50 )
CUP ML FINELY CHOPPED
FRESH GINGER
2 (1.89
QUARTS
STOCK
1½ (7
TEASPOONS
NUTMEG
¾ (3.75
TEASPOON
GROUND BLACK PEPPER
27 SOUPS
Makes about 12 cups (3 L)
Preheat oven to 375°F (160°C).
)
BUTTERNUT
Place squash in a shallow roasting pan. Drizzle olive oil
over fl esh and into the pan. Turn squash fl esh down.
) )
SQUASH
Bake until squash is tender, about 45 minutes.
(15 )
ML EXTRA
Insert the large metal chopping blade into the large
,
CUT
work bowl of the Cuisinart
)
CM PIECES
onions and pulse to chop, about 8 to 10 pulses.
(60 ) (½
ML
Melt the butter in a 6-quart (5.7 L) saucepan over
)
ML KOSHER
medium heat. Once the butter has melted, add the
onions and ¼ teaspoon (1 ml) of salt. Sauté 5 to 7
(15 )
ML LIGHT
minutes, or until the onions are softened. Stir in the
brown sugar; sauté for an additional 10 minutes. Add
the ginger; sauté until tender and aromatic, about 6 to 8
minutes.
)
L VEGETABLE
Add stock, roasted squash, nutmeg, remaining salt and
)
ML GROUND
pepper to the pot. Cover; bring to a slight boil. Once
boiling, uncover and let simmer for 15 to 20 minutes.
)
ML FRESHLY
Strain the soup, reserving the liquid. Place the solids
into the large work bowl with the large metal chopping
blade and purée until completely smooth, about 1
minute.
Return purée to the saucepan over medium-low heat
and 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
Approximate preparation time: 65 to 75 minutes
| |
chol. 10mg sod. 470mg
®
Food Processor. Add the
| | |
carb. 19g pro. 2g fat 14g
| |
calc. 69mg
|
fi ber 1g