Cuisinart CBT-1000 CBT-1000 Manual - Page 22

Roasted Butternut Squash and Apple Soup Welcome the fall and winter seasons with this flavorful soup. Makes about 10 cups Run on High for 25 seconds; remove and reserve. Add the remaining liquid and solids and repeat. Serve immediately. /VUSJUJPOBM
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H 3 tablespoons extra virgin olive oil 3 pounds butternut squash, halved and seeded 2 tablespoons unsalted butter 1 large onion (about 8 ounces), cut into 1-inch pieces 3 apples, peeled, cored and cut into 1-inch pieces 1 tablespoon light or dark brown sugar 3 tablespoons minced ginger (about one 2-inch piece) 1½ quarts vegetable or chicken broth 1 teaspoon ground nutmeg 1½ teaspoons sea salt pinch freshly ground black pepper ½ teaspoon fresh thyme Preheat oven to 375°F. Pour the oil over the cut sides of the squash. Place squash cut side down on a parchment or foil-lined baking sheet. Place in the preheated oven and roast 30 to 40 minutes, or until a paring knife can easily pierce the skin of the squash. While the squash is cooking, put the butter into a large stock pot set over medium-high heat. Once the butter has melted, add the onion and sauté for about 8 minutes, or until softened. Stir in the apples and sugar; sauté an additional 12 minutes, or until the apples are soft. Add the ginger and sauté until tender, about 3 to 4 minutes. Stir in the roasted squash, broth and spices. Bring the mixture to a boil and then reduce heat so that the mixture is just simmering. Let the soup simmer for about 1 hour. Strain the soup, reserving solids and liquid separately. Put half of the liquid and then half of the solids into the jar of your Cuisinart® PowerEdge® 1000 Watt Blender. Gazpacho Great for a hot summer day, serve this simple soup that requires no cooking at your next barbecue. Makes about 7 cups 1½ pounds tomatoes, cut into 1-inch pieces, divided 1 medium English cucumber (about 8 ounces), cut into 1-inch pieces, divided 1 yellow bell pepper, cored, seeded and cut into 1-inch pieces, divided ½ red onion, cut into 1-inch pieces, divided 2 garlic cloves 3 tablespoons sherry vinegar 1 slice white bread, torn into four pieces ½ cup extra virgin olive oil ¾ teaspoon ground cumin 1¼ teaspoons sea salt ½ teaspoon freshly ground black pepper 1 teaspoon granulated sugar ¾ teaspoon paprika 3 cups grape tomatoes, divided 1 medium jalapeño, seeded and cut into ½-inch pieces 1∕3 cup fresh cilantro 22