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51
SOUPS
5 pounds butternut
squash, halved and seeds
removed (about two
2-pound squash)
1 tablespoon extra virgin
olive oil
2½ teaspoons kosher salt,
divided
2 medium-large onions, cut
into 1-inch pieces
4 tablespoons (½ stick)
unsalted butter
1 tablespoon light or dark
brown sugar
¼ cup finely chopped fresh
ginger
2 quarts vegetable stock
1½ teaspoons ground nutmeg
¾ teaspoon freshly ground
black pepper
½ teaspoon fresh thyme
Makes about 12 cups
Approximate preparation time: 65 to 75 minutes
Preheat oven to 375°F.
Place squash in a shallow roasting pan. Drizzle olive oil over
flesh and into the pan and sprinkle the squash with ¼ teaspoon
of the salt. Turn squash flesh down. Bake until squash is tender,
about 45 minutes.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the onions and pulse to
chop, about 8 to 10 pulses.
Melt the butter in a 6-quart saucepan over medium heat. Once
the butter has melted, add the 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 the
ginger; sauté until tender and aromatic, about 6 to 8 minutes.
Add stock, roasted squash, nutmeg, and remaining salt and
pepper 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 complete-
ly smooth, about 1 minute.
With the machine running, add reserved liquid through the
feed tube until desired consistency is achieved.
Taste and adjust seasoning as desired.
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
|
fiber 1g
A hearty, warming soup for a winter evening.
ROASTED BUTTERNUT SQUASH SOUP
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