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53
SOUPS
5 POUNDS BUTTERNUT SQUASH,
HALVED AND SEEDS REMOVED
(ABOUT TWO 2-POUND SQUASH)
2½ TEASPOONS KOSHER SALT,
DIVIDED
1 TABLESPOON OLIVE OIL
2 2-INCH PIECES FRESH
GINGER, PEELED AND HALVED
2 MEDIUM-LARGE ONIONS, CUT
INTO 1-INCH PIECES
4 TABLESPOONS (½ STICK)
UNSALTED BUTTER
1 TABLESPOON LIGHT OR DARK
BROWN SUGAR
2 QUARTS VEGETABLE STOCK
1½ TEASPOONS GROUND NUTMEG
¾ TEASPOON FRESHLY GROUND
BLACK PEPPER
½ TEASPOON FRESH THYME, LEAVES
(ABOUT ONE SPRIG)
Makes about 12 cups
Approximate preparation time: 20 minutes, plus 45 minutes
for roasting squash and 20 minutes to simmer soup
Preheat oven to 375°F.
Sprinkle ¼ teaspoon of salt over the squash and place
in a shallow roasting pan. Drizzle olive oil over fl esh and into
the pan. Turn squash fl esh down. Bake until squash is tender,
about 45 minutes. Once cool enough to handle, scoop out
squash fl esh and reserve. Discard the peel.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the ginger and process
until fi nely chopped. Add onions and pulse to chop, about 8 to
10 pulses.
Put butter into a 6-quart saucepan over medium heat. Once
the butter is melted, add the ginger, onions and ¼ teaspoon of
salt. Sauté 5 to 7 minutes, or until the onions are softened. Stir
in the brown sugar; sauté for an additional 10 minutes.
Add stock, roasted squash, nutmeg, remaining salt, pepper and
thyme to the pot. Cover; bring to a slight boil. Once boiling,
uncover and let simmer for 15 to 20 minutes. Strain the soup,
reserving the liquid. Place the solids into the large work bowl
with the large metal chopping blade and purée until completely
smooth, about 1 minute.
With the machine running, add reserved liquid through the
feed tube until desired consistency is achieved.
Taste an d ad just sea soni ng a ccordingly.
Nutritional information per serving (1 cup):
Calories 200 (60% from fat)
|
carb. 19g
|
pro. 2g
|
fat 14g
sat. fat 4g
|
chol. 10mg
|
sod. 470mg
|
calc. 69mg
|
fi ber 1g
A hearty, warming soup for a winter evening.
ROASTED BUTTERNUT SQUASH SOUP
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