Dash Chef DHB100, Инструкция по эксплуатации и рецепты, Страница: 21 / 32

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Preheat oven to 375°F.
Prick butternut squash all over with fork. Place on parchment lined sheet tray and roast until
soft and easily pierced by fork, approximately 45 minutes.
Remove and let cool
Peel away skin and scoop out seeds. Reserve.
Heat oil in suitably sized pot over medium heat until slick and shiny.
Add onion, garlic, sage, cumin seed with a dash of salt and sauté 3-5 minutes or until fragrant.
Add the roasted squash, shrimp paste, salt, sugar, pepper and stock.
Bring mixture to a boil, then reduce heat to medium-low and let cook approximately 15
minutes or until flavors are well combined.
Use Hand Blender to blend soup to desired consistency.
Season soup with additional salt, sugar, pepper, lemon juice to taste.
Garnish with cilantro if desired.
butternut squash
soup
Ingredients:
Directions:
1 small butternut squash
2 tbsp neutral oil
1 small onion, peeled, sliced
(approx. 2 cups)
6 cloves garlic, sliced
3 sprigs sage, leaves only,
sliced
½ tsp whole cumin seed
Roasted squash, from above
1 tsp shrimp paste (optional)
2 tsp kosher salt
¼ tsp white sugar
¼ ground white pepper
2 quart unsalted chicken or
vegetable stock
Kosher salt, to taste
White sugar, to taste
Ground white pepper, to taste
Lemon juice, to taste
Cilantro, chopped, as garnish