27
SOUPS
28
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
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 1½ 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
4
pounds
(1.8
kG
)
yellow
onions
,
peeled
1
cup
(250
ml
) (½
pound
;
2
sticks
)
unsalted
butter
2
teaspoons
(10
ml
)
kosher
salt
,
divided
1
teaspoon
(5
ml
)
freshly
Ground
black
pepper
,
divided
20
ounces
(567
G
) G
ruyère
2
tablespoons
(30
ml
)
unbleached
,
all
-
purpose
flour
3
quarts
(2.8 l)
beef
or
veal
stock
2
tablespoons
(30
ml
)
fresh
thyme
2
bay
leaves
2
cups
(500
ml
)
dry
sherry
1
baGuette
,
cut
into
½-
inch
(1.25
cm
)
slices