Roasted Butternut Squash Soup; French Onion Soup - Cuisinart FP-12C 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 (160°C).
5 (2 )
pounds kG butternut
,
squash halved and seeds
Place squash in a shallow roasting pan. Drizzle olive oil
(
removed about two
over flesh and into the pan. Turn squash flesh down.
2- (1 ) )
pound kG squash
Bake until squash is tender, about 45 minutes.
1 (15 )
tablespoon ml extra
virGin olive oil
Insert the large metal chopping blade into the large
2 - ,
medium larGe onions cut
work bowl of the Cuisinart
1- (2.5 )
into inch cm pieces
onions and pulse to chop, about 8 to 10 pulses.
4 (60 ) (½
tablespoons ml
)
stick unsalted butter
melt the butter in a 6-quart (5.7 L) saucepan over
2½ (13 )
teaspoons ml kosher
medium heat. Once the butter has melted, add the
,
salt divided
onions and ¼ teaspoon (1 ml) of salt. Sauté 5 to 7
1 (15 )
tablespoon ml liGht minutes, or until the onions are softened. Stir in the
or dark brown suGar
brown sugar; sauté for an additional 10 minutes. Add the
¼ (50 )
cup ml finely chopped
ginger; sauté until tender and aromatic, about 6 to 8
fresh GinGer
minutes.
2 (1.89 )
quarts l veGetable
stock
Add stock, roasted squash, nutmeg, remaining salt and
1½ (7 )
teaspoons ml Ground
pepper to the pot. Cover; bring to a slight boil. Once
nutmeG
boiling, uncover and let simmer for 15 to 20 minutes.
¾ (3.75 )
teaspoon ml freshly
Strain the soup, reserving the liquid. Place the solids into
Ground black pepper
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
SOUPS
27
Approximate preparation time: 65 to 75 minutes
® Food Processor. Add the
| | |
carb. 19g pro. 2g
| | |
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
|
fat 14g
|
fiber 1g

FRENCH ONION SOUP

makes 20 servings
Approximate preparation time: about 2½ hours
Insert the slicing disc assembly, adjusted to 4mm, into
(1.8 )
pounds kG yellow
, the large work bowl of the Cuisinart
onions peeled
(250 ) (½ ; 2 and slice the onions.
cup ml pound
)
sticks unsalted butter
melt the butter in an 8-quart (7.6 L) stockpot placed over
(10 )
teaspoons ml kosher
low heat. Once the butter has melted, add the onions
,
salt divided
and ¼ teaspoon (1 ml) of both the salt and pepper. Let
(5 )
teaspoon ml freshly
,
Ground black pepper
the onions cook until deeply caramelized, about 1 hour.
divided
While the onions are cooking, replace the slicing disc
(567 ) G
ounces G ruyère
with the reversible shredding disc on the medium
(30 )
tablespoons ml
, -
shredding side to shred the Gruyère; reserve in the bowl.
unbleached all purpose
flour
Once onions have cooked, stir in the flour and cook for
(2.8 l)
quarts beef or
about 1 to 2 minutes. Add the stock, thyme and bay
veal stock
leaves. Increase the temperature to medium high and
(30 )
tablespoons ml fresh
thyme bring the mixture to a simmer. Add the sherry and return
bay leaves
to a simmer. Reduce the temperature to low and let
(500 )
cups ml dry sherry
cook for 50 minutes. Stir in remaining salt and pepper.
,
baGuette cut into
Taste and adjust seasoning accordingly.
½- (1.25 )
inch cm slices
While soup is cooking, lightly toast the baguette slices
under a 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
®
| | |
carb. 21g pro. 13g fat 19g
| | | |
chol. 54mg sod. 806mg calc. 318mg fiber 2g
SOUPS
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