Cuisinart 11-Cup Series manual Soups, Butternut Squash Bisque with Roasted Cremini Mushrooms

Soups

Butternut Squash Bisque with Roasted Cremini

Mushrooms

Most cream soups are laden with heavy cream and fat.

This Cuisinart soup uses half & half and rice to make it rich and creamy.

Makes eight 7-ounce servings

Preparation: 40 to 45 minutes

12ounces Cremini mushrooms, stems removed and reserved

1-1/2 tablespoons extra virgin olive oil

1medium onion (about 6 ounces), cut in 1-inch pieces

1clove garlic, peeled

2pounds butternut squash, peeled, seeded and cut to fit large feed tube

1sweet potato (about 10 ounces)

1tablespoon unsalted butter

2teaspoons curry powder

2tablespoons white rice

3cups low salt, nonfat chicken or vegetable stock

1-1/2 teaspoons freshly squeezed lemon juice

1tablespoon honey 1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper 1/2 cup half-and-half

Preheat the oven to 400˚F. Line a baking sheet with foil. Insert the slicing disc. Arrange the mushrooms vertically in the large feed tube, packing them snugly in 2 layers. Use medium pres- sure to slice. Toss the sliced mushrooms with the olive oil; arrange in a single layer on the bak- ing sheet. Roast in the preheated oven for 20 to 25 minutes, until well browned and no longer sitting in liquid. The mushrooms may be roasted ahead.

Insert the metal blade. With the machine running, drop the garlic through the feed tube and process to chop finely, 5 seconds. Scrape the work bowl. Add the onion and reserved mushroom stems to the bowl. Pulse to chop coarsely, 10 to 15 times. Remove and reserve.

Insert the shredding disc. Use medium pressure to shred the squash; remove and reserve. Peel the sweet potato; cut in half crosswise. Use medium pressure to shred the sweet potato; remove and reserve.

Melt the butter in a 6-quart stock pot over medium heat. Add the onion, mushroom and garlic mix- ture; cook for 2 to 3 minutes. Stir in the curry powder and rice; cook until the curry becomes aro- matic and the rice is opaque, about 5 minutes. Stir in the shredded squash, sweet potato and chicken stock. Cover loosely and bring to a boil, then reduce the heat and simmer for 20 minutes.

Strain the solids, reserving the cooking liquid. Transfer the cooking liquid to a saucepan over very low heat and reserve. Insert the metal blade. Add the solids to the food processor, pulse 10 times, then process to purée, 2 to 3 minutes. Scrape the work bowl every 60 seconds. Return the puréed solids to the cooking liquid and stir to incorporate. Add the lemon juice, honey, salt and pepper. Stir in the roasted mushrooms and any accumulated juices. Taste and adjust sea- sonings if necessary. (The bisque may be done up to a day ahead to this point. If doing ahead, allow the soup to cool, then cover and refrigerate. Just before service, reheat the soup.) Stir in the half-and-half, heat for 1 minute, then serve.

Nutritional analysis per serving:

Calories 108 (34% from fat) • carbo. 15g • pro. 3g • fat 4g

sat. fat 2g • chol. 6mg • sod. 138mg • fiber 2g

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