Roasted Butternut Squash Soup; French Onion Soup - Cuisinart FP-14C Series Instruction Booklet

ROASTED BUTTERNUT SQUASH SOUP

A hearty, warming soup for a winter evening .
Makes about 12 cups (3 L)
Preheat oven to 375°F (190°C).
5 (2 )
pounds kG butternut
,
squash halved and seeds
Place squash in a shallow roasting pan. Drizzle olive oil over
(
removed about two
flesh and into the pan. Turn squash flesh down. Bake until
2- (1 ) )
pound kG squash
squash is tender, about 45 minutes.
1 (15 )
tablespoon ml extra
virGin olive oil
Insert the large metal chopping blade into the large work bowl
2 - ,
medium larGe onions cut of the Cuisinart
1- (2.5 )
into inch cm pieces
chop, about 8 to 10 pulses.
4 (60 ) (½
tablespoons ml
Melt the butter in a 6-quart (5.7 L) saucepan over medium heat.
)
stick unsalted butter
Once the butter has melted, add the onions and ¼ teaspoon
2½ (13 )
teaspoons ml kosher
(1 ml) of salt. Sauté 5 to 7 minutes, or until the onions are
,
salt divided
softened. Stir in the brown sugar; sauté for an additional 10
1 (15 )
tablespoon ml liGht or
minutes. Add the ginger; sauté until tender and aromatic,
dark brown suGar
about 6 to 8 minutes.
¼ (50 )
cup ml finely chopped
Add stock, roasted squash, nutmeg, remaining salt and pepper
fresh GinGer
to the pot. Cover; bring to a slight boil. Once boiling, uncover
2 (1.9 )
quarts l veGetable
and let simmer for 15 to 20 minutes. Strain the soup, reserving
stock
1½ (7 )
the liquid. Place the solids into the large work bowl with the
teaspoons ml Ground
nutmeG
large metal chopping blade and purée until completely
¾ (3.75 )
smooth, about 1 minute.
teaspoon ml freshly
Ground black pepper
Return purée to the saucepan over medium-low heat and stir in
½ (2 )
teaspoon ml fresh
the reserved liquid until desired consistency
thyme
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
27
Approximate preparation time: 65 to 75 minutes
® Food Processor. Add the onions and pulse to
| | |
carb. 19g pro. 2g fat 14g
| | |
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
1
2
1
20
2
3
2
2
2
1
|
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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
(1.8 )
pounds kG yellow
, work bowl of the Cuisinart
onions peeled
onions.
(250 ) (½ ;
cup ml pound
2 )
sticks unsalted butter
Melt the butter in an 8-quart (7.6 L) stockpot placed over low
(10 )
teaspoons ml kosher
heat. Once the butter has melted, add the onions and
,
salt divided
¼ teaspoon (1 ml) of both the salt and pepper. Let the onions
(5 )
teaspoon ml freshly
cook until deeply caramelized, about 1½ hour.
,
Ground black pepper
divided
While the onions are cooking, replace the slicing disc with the
(567 ) G
ounces G ruyère reversible shredding disc on the medium shredding side to
(30 )
shred the Gruyère; reserve in the bowl.
tablespoons ml
, -
unbleached all purpose
Once onions have cooked, stir in the flour and cook for about
flour
1 to 2 minutes. Add the stock, thyme and bay leaves. Increase
(2.8 l)
quarts beef or
the temperature to medium high and bring the mixture to a
veal stock
simmer. Add the sherry and return to a simmer. Reduce the
(30 )
tablespoons ml fresh
temperature to low and let cook for 50 minutes. Stir in
thyme
remaining salt and pepper. Taste and adjust seasoning
bay leaves
accordingly.
(500 )
cups ml dry sherry
,
baGuette cut into
While soup is cooking, lightly toast the baguette slices under a
½- (1.25 )
inch cm slices
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)
sat. fat 11g
® Food Processor and slice the
| | |
carb. 21g pro. 13g fat 19g
| | | |
chol. 54mg sod. 806mg calc. 318mg fiber 2g
SOUPS
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