Cuisinart FP-14BK Instruction Manual - Page 46
Roasted Butternut Squash Soup
UPC - 086279025623
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ROASTED BUTTERNUT SQUASH SOUP A hearty, warming soup for a winter evening. Makes about 12 cups (3 L) Approximate preparation time: 65 to 75 minutes 5 POUNDS (2 KG) BUTTERNUT Preheat oven to 375°F (190°C). SQUASH, HALVED AND SEEDS Place squash in a shallow roasting pan. Drizzle olive oil over REMOVED (ABOUT TWO 2-POUND (1 KG) SQUASH) flesh and into the pan. Turn squash flesh down. Bake until squash is tender, about 45 minutes. 1 TABLESPOON (15 ML) EXTRA VIRGIN OLIVE OIL Insert the large metal chopping blade into the large work bowl 2 MEDIUM-LARGE ONIONS, CUT of the Cuisinart® Food Processor. Add the onions and pulse to INTO 1-INCH (2.5 CM) PIECES chop, about 8 to 10 pulses. 4 TABLESPOONS (60 ML) (½ STICK) UNSALTED BUTTER Melt the butter in a 6-quart (5.7 L) saucepan over medium heat. 2½ TEASPOONS (13 ML) KOSHER SALT, DIVIDED Once the butter has melted, add the onions and ¼ teaspoon (1 ml) of salt. Sauté 5 to 7 minutes, or until the onions are 1 TABLESPOON (15 ML) LIGHT softened. Stir in the brown sugar; sauté for an additional 10 OR DARK BROWN SUGAR minutes. Add the ginger; sauté until tender and aromatic, ¼ CUP (50 ML) FINELY CHOPPED about 6 to 8 minutes. FRESH GINGER Add stock, roasted squash, nutmeg, remaining salt and pepper 2 QUARTS (1.9 L) VEGETABLE to the pot. Cover; bring to a slight boil. Once boiling, uncover STOCK and let simmer for 15 to 20 minutes. Strain the soup, reserving 1½ TEASPOONS (7 ML) GROUND the liquid. Place the solids into the large work bowl with the NUTMEG large metal chopping blade and purée until completely ¾ TEASPOON (3.75 ML) FRESHLY GROUND BLACK PEPPER smooth, about 1 minute. ½ TEASPOON (2 ML) FRESH Return purée to the saucepan over medium-low heat and stir in THYME 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) | carb. 19g | pro. 2g | fat 14g | sat. fat 4g | chol. 10mg | sod. 470mg | calc. 69mg | fiber 1g 27 SOUPS