32
SOUPS
5
POUNDS
BUTTERNUT
SQUASH
,
HALVED
AND
SEEDS
REMOVED
(
ABOUT
TWO
2-
POUND
SQUASH
)
1
TABLESPOON
EXTRA
VIRGIN
OLIVE
OIL
2
MEDIUM
-
LARGE
ONIONS
,
CUT
INTO
1-
INCH
PIECES
4
TABLESPOONS
(½
STICK
)
UNSALTED
BUTTER
2½
TEASPOONS
KOSHER
SALT
,
DIVIDED
1
TABLESPOON
LIGHT
OR
DARK
BROWN
SUGAR
¼
CUP
FINELY
CHOPPED
FRESH
GINGER
2
QUARTS
VEGETABLE
STOCK
1½
TEASPOONS
GROUND
NUTMEG
¾
TEASPOON
FRESHLY
GROUND
BLACK
PEPPER
½
TEASPOON
FRESH
THYME
Makes about 12 cups
Approximate pr
eparation time: 65 to 75 minutes
Preheat oven to 375°F
.
Place squash in a shallow roasting pan. Drizzle olive oil
over flesh and into the pan. Tur
n squash flesh down.
Bake until squash is tender, about 45 minutes.
Insert the large metal chopping blade into the lar
ge
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 saucepan over medium
heat. Once the butter has melted, add the onions and
¼ teaspoon of salt. Sauté 5 to 7 minutes, or until the
onions are softened. Stir in the br
own 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, and r
emaining 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 lar
ge metal
chopping blade and purée until completely smooth,
about 1 minute.
With the machine running, add r
eserved liquid through
the feed tube until desired consistency is achieved.
T aste and adjust seasoning accor
dingly.
Nutritional information per serving (1 cup):
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