Cuisinart FP-12DCS Instruction Booklet page 55

1g fiber | 69mg calc.
| 14g fat | 2g pro.
cup):
accordingly.
achieved. is consistency
through liquid reserved
smooth, completely
metal large the
the Place liquid. the
20 to 15 for simmer
boil. slight a to
salt remaining and
minutes.
until sauté ginger;
for sauté sugar; brown
the until or minutes,
and onions the add
medium over saucepan
pulses. 10 to
the Add Processor.
large the into blade
minutes. 45
down. flesh squash
oil olive Drizzle pan.
minutes 75 to 65
evening.
SOUP
| 470mg sod. | 10mg
| 19g carb. | fat) from
(1 serving per information
seasoning
desired until
add running, machine
until purée and
with bowl work large
reserving soup, the
let and uncover
bring Cover; pot. the
nutmeg, squash, roasted
8 to 6 about aromatic,
the Add minutes.
the in Stir softened.
7 to 5 Sauté salt.
melted, has butter
6-quart a in
8 about chop, to
Food Cuisinart
®
chopping metal
about tender, is
Turn pan. the into
roasting shallow
375°F.
time: preparation
cups
winter
SQUASH
chol. | 4g fat sat.
(60% 200 Calories
Nutritional
adjust and Taste
tube feed the
the With
minute. 1 about
blade chopping
the into solids
Strain minutes.
boiling, Once
to pepper and
stock, Add
and tender
10 additional an
are onions
of teaspoon ¼
the Once heat.
butter the Melt
pulse and onions
the of bowl work
large the Insert
squash until Bake
and flesh over
a in squash Place
to oven Preheat
Approximate
12 about Makes
a for soup warming
BUTTERNUT
SOUPS
THYME FRESH TEASPOON
PEPPER
GROUND FRESHLY TEASPOON
NUTMEG GROUND TEASPOONS
STOCK VEGETABLE
FRESH CHOPPED FINELY
SUGAR
DARK OR LIGHT TABLESPOON
,
SALT KOSHER TEASPOONS
BUTTER UNSALTED
) (½
STICK TABLESPOONS
PIECES INCH
, -
CUT ONIONS LARGE
OIL
VIRGIN EXTRA TABLESPOON
)
2-
POUND TWO
REMOVED SEEDS AND
,
SQUASH BUTTERNUT
hearty, A
ROASTED
32
½
BLACK
¾
1½
2
QUARTS
GINGER
¼
CUP
BROWN
1
DIVIDED
2½
4
1-
INTO
2
MEDIUM
OLIVE
1
SQUASH
(
ABOUT
HALVED
5
POUNDS