27
SOUPS
5
POUNDS
(2
KG
)
BUTTERNUT
SQUASH
,
HALVED
AND
SEEDS
REMOVED
(
ABOUT
TWO
2-
POUND
(1
KG
)
SQUASH
)
1
TABLESPOON
(15
ML
)
EXTRA
VIRGIN
OLIVE
OIL
2
MEDIUM
-
LARGE
ONIONS
,
CUT
INTO
1-
INCH
(2.5
CM
)
PIECES
4
TABLESPOONS
(60
ML
) (½
STICK
)
UNSALTED
BUTTER
2½
TEASPOONS
(13
ML
)
KOSHER
SALT
,
DIVIDED
1
TABLESPOON
(15
ML
)
LIGHT
OR
DARK
BROWN
SUGAR
¼
CUP
(50
ML
)
FINELY
CHOPPED
FRESH
GINGER
2
QUARTS
(1.9
L
)
VEGETABLE
STOCK
1½
TEASPOONS
(7
ML
)
GROUND
NUTMEG
¾
TEASPOON
(3.75
ML
)
FRESHLY
GROUND
BLACK
PEPPER
½
TEASPOON
(2
ML
)
FRESH
THYME
Makes about 12 cups (3 L)
Approximate preparation time: 65 to 75 minutes
Preheat oven to 375°F (190°C).
Place squash 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.
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
|
fi ber 1g
A hearty, warming soup for a winter evening.
ROASTED BUTTERNUT SQUASH SOUP
