Roasted Butternut Squash and
Apple Soup
Welcome the fall and winter seasons with this flavorful soup.
Makes about 10 cups
3tablespoons extra virgin olive oil
3pounds butternut squash, halved and seeded
2 tablespoons unsalted butter
1 large onion (about 8 ounces), cut into
3apples, peeled, cored and cut into
1tablespoon light or dark brown sugar
3tablespoons minced ginger (about one
1 teaspoon ground nutmeg 1½ teaspoons sea salt
pinch freshly ground black pepper
½ teaspoon fresh thyme
Preheat oven to 375°F.
Pour the oil over the cut sides of the squash. Place squash cut side down on a parchment or
While the squash is cooking, put the butter into a large stock pot set over
Strain the soup, reserving solids and liquid separately. Put half of the liquid and then half of the solids into the jar of your Cuisinart® PowerEdge® 1.3 HP Blender.
Run on High for 25 seconds; remove and reserve. Add the remaining liquid and solids and repeat.
Serve immediately.
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Gazpacho
Great for a hot summer day, serve this simple soup that requires no cooking at your next barbecue.
Makes about 7 cups
1½ pounds tomatoes, cut into
1medium English cucumber (about 8 ounces), cut into
1yellow bell pepper, cored, seeded and cut into
½red onion, cut into
2 garlic cloves
3 tablespoons sherry vinegar
1 slice white bread, torn into four pieces
½cup extra virgin olive oil
¾teaspoon ground cumin 1¼ teaspoons sea salt
½ teaspoon freshly ground black pepper
1 teaspoon granulated sugar
¾teaspoon paprika
3cups grape tomatoes, divided
1medium jalapeño, seeded and cut into
1∕3 | cup fresh cilantro |
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