19
1
onion, cut into 1-inch pieces
2
apples, peeled, cored and cut into 1-inch pieces
½
tablespoon light or dark brown sugar
2
tablespoons minced ginger (about one 2-inch piece)
1
quart vegetable or chicken stock
¾
teaspoon ground nutmeg
1¼ teaspoons
sea
salt
pinch freshly ground black pepper
¼
teaspoon fresh thyme
Preheat oven to 375°F.
Pour 2 tablespoons of the oil over the cut sides of the squash.
Place squash cut side down on a parchment or foil-lined baking
sheet. Place in the preheated oven and roast 30 to 40 minutes, or
until a paring knife can easily pierce the skin of the squash.
While the squash is cooking, put butter in a large stock pot set
over medium-high heat. Once the butter has melted, add the onion
and sauté for about 8 minutes, or until softened. Stir in the apples
and sugar; sauté an additional 12 minutes, or until the apples are
soft. Add the ginger and sauté until tender, about 3 to 4 minutes.
Stir in the roasted squash, stock and spices. Bring the mixture to a
boil and then reduce heat so that the mixture is just simmering. Let
the soup simmer for about 1 hour.
Strain the soup, reserving solids and liquid separately. Place half of
the liquid and half of the solids in the jar of the Cuisinart
®
PowerEdge
®
700 Blender. Run on the Soup & Sauces function for
25 seconds; remove and reserve. Add the remaining liquid and
solids and repeat.
Serve immediately.
Nutritional information per serving (1 cup):
Calories 230 (49% from fat) • carb. 29g • pro. 2g • fat 13g • sat. fat 4g • chol. 10mg
• sod. 879mg • calc. 85mg • fiber 1g
Gazpacho
Great for a hot summer day, serve this simple soup that requires no
cooking at your next barbecue.
Makes about 5 cups
1
pound tomatoes, cut into 1-inch pieces, divided
6
ounces English cucumber, cut into 1-inch pieces, divided
1
yellow bell pepper, cored and seeded and cut into 1-inch
pieces,
divided
½
red onion, cut into 1-inch pieces, divided
1 garlic
clove
2½ tablespoons
sherry
vinegar
1
/
3
cup extra virgin olive oil
½
teaspoon ground cumin
1
teaspoon sea salt
½
teaspoon freshly ground black pepper
¾
teaspoon granulated sugar
½ teaspoon
paprika
2
cups grape tomatoes
½
medium jalapeño, seeded and cut into ½-inch pieces
¼
cup fresh cilantro
Place the first 10 ingredients (reserving half each of the tomatoes,
cucumber, yellow pepper and red onion), in the order listed, in the
jar of the Cuisinart
®
PowerEdge
®
700 Blender. Run on the Soup &
Sauces function for 6 seconds. Add the remaining ingredients,
except the reserved tomatoes, cucumber, pepper and onion; run on
the Soup & Sauces function for an additional 2 minutes, or until
completely smooth. Strain the mixture and discard the strained
solids; reserve the liquid.
Add the reserved vegetables to the jar of the Cuisinart
®
PowerEdge
®
700 Blender. Pulse on Low 10 times, or until roughly
chopped. Add the chopped vegetables to the reserved liquid.
Adjust seasonings to taste and serve.
Nutritional information per serving (1 cup):
Calories 208 (64% from fat) • carb. 17g • pro. 3g • fat 16g • sat. fat 2g • chol. 0mg
• sod. 489mg • calc. 40mg • fiber 3g
