Cuisinart FP-12NC Series Instruction And Recipe Booklet Download Page 23

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SOUPS

Pounds (2 kG) buTTernuT

squash, halved and

seeds removed (abouT

Two 2-Pound (1 kG)

squash)

TablesPoon (15 ml) ex-

Tra vIrGIn olIve oIl

medIum-larGe onIons,

cuT InTo 1-Inch (2.5 cm)

PIeces

TablesPoons (60 ml) (½

sTIck) unsalTed buTTer

2½

TeasPoons (13 ml) ko-

sher salT, dIvIded

TablesPoon (15 ml) lIGhT

or dark brown suGar

cuP (50 ml) fInely

choPPed fresh GInGer

quarTs (1.89 l) veGeTable

sTock

1½

TeasPoons (7 ml)

Ground

nuTmeG

TeasPoon (3.75 ml)

freshly Ground black

PePPer

makes about 12 cups (3 L)

Approximate preparation time: 65 to 75 minutes

Preheat oven to 375°F (160°C).

Place squash in a shallow roasting pan. Drizzle olive oil
over flesh and into the pan. 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 (5.7 L) saucepan over medium
heat. Once the butter has melted, add the onions and ¼
teaspoon (1 ml) 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, 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 completely smooth, about 1 minute.

Return purée to the saucepan over medium-low heat and
stir in the reserved liquid until desired consistency
is achieved.

Adjust seasoning to taste and serve.

Nutritional information per serving (1 cup (250 ml) ):
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

FRENCH ONION SOUP

Homemade veal stock really adds to the flavour of the rich soup . But if you

have a store-bought stock, make sure that it is a high-quality brand .

makes 20 servings

Approximate preparation time: about 2½ hours

Insert the slicing disc assembly, adjusted to 4mm, into the
large work bowl of the Cuisinart

Food Processor and

slice the onions.

melt the butter in an 8-quart (7.6 L) stockpot placed over
low heat. Once the butter has melted, add the onions and
¼ teaspoon (1 ml) of both the salt and pepper. Let the
onions cook until deeply caramelized, about 1 hour.

While the onions are cooking, replace the slicing disc with
the reversible shredding disc on the medium shredding
side to shred the Gruyère; reserve in the bowl.

Once onions have cooked, stir in the flour and cook for
about 1 to 2 minutes. Add the stock, thyme and bay
leaves. Increase the temperature to medium high and
bring the mixture to a simmer. Add the sherry and return
to a simmer. Reduce the temperature to low and let cook
for 50 minutes. Stir in remaining salt and pepper. Taste
and adjust seasoning accordingly.

While soup is cooking, lightly toast the baguette slices
under a broiler; reserve. Once soup is ready, place in
individual, ovenproof crocks and place the bread slices
over soup and top with the reserved Gruyère. Broil until
the cheese is completely melted and browned. Serve
immediately.

Nutritional information per serving (1 cup (250 ml) ):
Calories 311 (53% from fat)

carb. 21g

pro. 13g

fat 19g

sat. fat 11g

chol. 54mg

sod. 806mg

calc. 318mg

fiber 2g

Pounds (1.8 kG) yellow

onIons, Peeled

cuP (250 ml) (½ Pound;