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Nutritional information per serving:
Calories 108 (34% from fat) • carb. 15g • pro. 3g • fat 4g
• sat. fat 2g • chol. 6mg • sod. 138mg • fiber 2g
Soups
12 ounces cremini mushrooms,
stems removed and reserved
1½ tablespoons extra virgin olive oil
1
garlic clove
1
medium onion, cut into 1-inch pieces
2
pounds butternut squash, peeled,
seeded and cut to fit large feed tube
1
medium sweet potato, peeled and cut
to fit large feed tube
1
tablespoon unsalted butter
2
teaspoons curry powder
2
tablespoons white rice
(dry, not cooked)
3
cups chicken or vegetable stock,
low sodium
1½ teaspoons fresh lemon juice
1
tablespoon honey
½
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
½
cup half & half
Butternut Squash Bisque
with Roasted Cremini Mushrooms
Most cream soups are laden with heavy cream and fat.
This soup uses half & half and rice to make it rich and creamy.
Makes eight 7-ounce servings Preparation: 40 to 45 minutes
Preheat the oven to 400˚F. Line a baking sheet with foil. Insert the slicing disc. Arrange the
mushrooms vertically in the large feed tube, packing them snugly in 2 layers. Use medium
pressure to slice. Toss the sliced mushrooms with the olive oil; arrange in a single layer on the
baking sheet. Roast in the preheated oven for 20 to 25 minutes, until well browned and no
longer sitting in liquid. The mushrooms may be roasted ahead.
Insert the metal blade. With the machine running, drop the garlic through the feed tube
and process to chop finely, 5 seconds. Scrape the work bowl. Add the onion and reserved
mushroom stems to the bowl. Pulse to chop coarsely, 10 to 15 times. Remove and reserve.
Insert the shredding disc. Use medium pressure to shred the squash; remove and reserve.
Use medium pressure to shred the sweet potato; remove and reserve.
Melt the butter in a 6-quart stock pot over medium heat. Add the onion, mushroom and garlic
mixture; cook for 2 to 3 minutes. Stir in the curry powder and rice; cook until the curry becomes
aromatic and the rice is opaque, about 5 minutes. Stir in the shredded squash, sweet potato and
chicken stock. Cover loosely and bring to a boil, then reduce the heat and simmer for 20 minutes.
Strain the solids, reserving the cooking liquid. Transfer the cooking liquid to a saucepan over
very low heat and reserve. Insert the metal blade. Add the solids to the food processor, pulse
10 times, then process to purée, 2 to 3 minutes. Scrape the work bowl every 60 seconds.
Return the puréed solids to the cooking liquid and stir to incorporate. Add the lemon juice,
honey, salt and pepper. Stir in the roasted mushrooms and any accumulated juices. Taste and
adjust seasonings if necessary. (The bisque may be done up to a day ahead to this point. If
doing ahead, allow the soup to cool, then cover and refrigerate. Just before serving, reheat the
soup.) Stir in the half & half, heat for 1 minute, then serve.
