13
Note:
Recipe may be doubled – purée in 2 batches .
Nutritional information per serving (one cup):
Calories 212 (45% from fat) • carb. 26g • pro. 5g • fat 11g • sat. fat 3g
• chol. 5mg • sod. 973mg • calc. 60mg • fiber 4g
Curried Butternut Squash
& Apple Soup
A delicious autumn or winter soup –
this one is a perfect first course for a holiday dinner .
Makes about 10 cups
2
tablespoons unsalted butter
1½
cups chopped onions
¹⁄³
cup thinly sliced celery
(approximately 1 medium stalk)
2
teaspoons curry powder
¼
teaspoon ginger
2
pounds 1-inch butternut squash cubes
(weigh after peeling, seeding and cubing)
12
ounces apples, peeled, cored and cut into wedges
3
tablespoons white rice
5
cups chicken stock
1
teaspoon kosher salt
½
teaspoon freshly ground pepper
Melt the butter over medium heat in a 6-quart sauté pan .
Add the onions and celery, cook for 2 to 3 minutes, until the
vegetables are translucent . Add the curry powder and ginger,
cook for 5 to 6 minutes longer over low heat until the
vegetables are softened and the spices are fragrant . Add the
butternut squash, apples, and rice to the pan . Stir to coat with
the butter and spices and cook for about 1 minute . Add the
chicken stock, salt, and pepper . Bring soup to a boil and then
reduce to simmer . Simmer for about 40 to 45 minutes, until
vegetables are very tender .
Strain the solids from the liquid, reserving all liquid . Have a
clean large saucepan ready .
Place half the solids in blender jar with 1½ cups of the liquid .
Cover and blend on Purée until smooth, creamy and
homogenous, about 30 seconds . Transfer to the clean
saucepan and repeat with remaining solids and liquid .
Garnish with chopped sugared nuts and minced apple .
Nutritional information per serving (one cup):
Calories 104 (21% from fat) • carb. 21g • pro. 2g • fat 3g • sat. fat 1g
• chol. 6mg • sod. 142mg • calc. 55mg • fiber 3g
Perfect Popovers
Impress your guests with these deceivingly simple popovers that
are mixed in a matter of seconds in your Cuisinart
®
blender .
Our 56-ounce blender is large enough that you may increase
this recipe by 50 percent to make a larger batch .
Makes 18 popovers
cooking spray or melted butter for pan
6
large eggs
2
cups all-purpose flour
2
cups evaporated fat free milk, not reconstituted
½
teaspoon kosher salt
5
tablespoons unsalted butter, melted
Preheat oven to 375°F . Thoroughly coat eighteen ½-cup popover,
custard, or muffin cups with cooking spray or melted butter .
Place the eggs, flour, milk and salt in the blender jar in the
order listed; cover blender jar . Blend on Mix for 10 seconds .
Scrape the sides of the jar if needed . With the blender running,
add the melted butter in a steady stream and blend for 10
seconds . Let batter rest for 10 to 15 minutes .
Divide the batter evenly among the prepared pans . Bake in the
preheated oven until puffy and nicely browned, about 40
minutes . Use a cake tester to pierce each popover several
times and bake for an additional 5 minutes . Remove from oven,
loosen from pans with a thin-blade knife and gently lift out .
Serve hot .
Nutritional information per popover:
Calories 126 (37% from fat) • carb. 14g • pro. 6g • fat 5g • sat. fat 3g
• chol. 79mg • sod. 91mg • calc. 93mg • fiber 0g
