KitchenAid KFP750WH Use & Care Guide - Page 24

ENGLISH Roasted Butternut Squash Soup with Herb Pistou Soup 1 large (about 21⁄2 lb. [1135 g]) butternut squash, peeled, seeded, and cut into quarters lengthwise 1 large onion, cut into halves lengthwise 2 large cloves garlic, cut into quarters 2 tablespoons (30 ml) olive oil 5 cups (1.20 L) chicken broth, divided 1 can (15 oz. [425 g]) pumpkin puree, divided 3⁄4 teaspoon (4 ml) salt 1⁄4 teaspoon (1 ml) cayenne pepper 1 cup (235 ml) whipping cream Position 2 mm slicing disc in work bowl. Add squash in batches. Process to slice. Remove to large mixing bowl. Add onion. Process to slice. Add onion and garlic to squash. Drizzle with oil; toss to coat. Spread in 15 x 10 x 1-inch (38 x 25 x 2.5 cm) pan. Bake at 450°F (232°C) for 30 to 35 minutes, or until tender, stirring once or twice. (Pan will be very full at first but decreases as vegetables cook.) Cool slightly. Exchange slicing disc for multipurpose blade in work bowl. Add half of roasted vegetable mixture and juices, 3⁄4 cup (175 ml) broth, half of pumpkin, salt, and cayenne pepper. Process until smooth, about 30 seconds. Remove to Dutch oven. Repeat with remaining half of roasted vegetable mixture, 3⁄4 cup (175 ml) broth, and remaining half of pumpkin. Remove to Dutch oven. Stir in remaining 31⁄2 cups (830 ml) broth. Cook and stir over medium heat until thoroughly heated. Stir in cream; heat just until hot. Top each serving with about 2 teaspoons (10 ml) Herb Pistou. Pistou Sauce 2 cups (475 ml) loosely packed fresh parsley leaves 1⁄4 cup (60 ml) loosely packed fresh sage leaves 2 tablespoons (30 ml) fresh thyme leaves 1 clove garlic 1 teaspoon (5 ml) lemon juice 1⁄4 teaspoon (1 ml) salt 1⁄3 cup (80 ml) olive oil Position mini bowl and mini blade in work bowl. Add parsley, sage, thyme, and garlic. Process until finely chopped, 20 to 25 seconds. Add lemon juice and salt. With processor running, gradually add oil through the feed tube. Process until well mixed, 20 to 25 seconds. Yield: 10 servings (1 cup [235 ml] per serving). Per Serving: About 220 cal, 3 g pro, 19 g carb, 16 g total fat, 6 g sat fat, 30 mg chol, 690 mg sod. 22