KitchenAid KPFP850OB Instruction Manual - Page 56

ROASTED BUTTERNUT SQUASH SOUP WITH HERB PISTOU SOUP 1 large (about 21⁄2 lb.) 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 olive oil 5 cups chicken broth, divided 1 can (15 oz.) pumpkin puree 3⁄4 teaspoon salt 1 cup whipping cream SAUCE 2 cups loosely packed fresh parsley leaves 1⁄4 cup loosely packed fresh sage leaves 2 tablespoons fresh thyme leaves 2 cloves garlic 1 teaspoon lemon juice 1⁄4 teaspoon salt 1⁄3 cup olive oil 54 SOUP Position 4 mm slicing disc in work bowl. Add squash and onion in batches. Process to slice. Remove to 15 x 10 x 1-inch pan. Add garlic and drizzle with oil; toss to coat. Bake at 450° F 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 roasted vegetable mixture and juices, 11⁄2 cups broth, pumpkin, and salt. Process until well mixed, about 1 minute. With processor running, add an additional 11⁄2 cups broth through small feed tube. Process until smooth, 45 to 60 seconds. Remove to large saucepan or Dutch oven. Stir in remaining 2 cups broth. Cook over medium heat until thoroughly heated. Stir in cream; heat just until hot. Top each serving with about 2 teaspoons Herb Pistou. PISTOU SAUCE Position mini bowl and mini blade in work bowl. With processor running, add parsley, sage, thyme, garlic, lemon juice, and salt through the small feed tube. Process until finely chopped, about 5 seconds; scrape sides of bowl if necessary. With processor running, gradually add oil. Process until well mixed. Yield: 10 (1 cup servings). Per Serving: About 220 cal, 3 g pro, 19 g carb, 16 g total fat, 6 g sat fat, 30 mg chol, 700 mg sod.