Roasted Butternut Squash Apple Soup | Cuisinart CBT-1000 Series

Roasted Butternut Squash and

Apple Soup

Welcome the fall and winter seasons with this flavorful soup.

Makes about 10 cups

3 tablespoons extra virgin olive oil

3pounds butternut squash, halved and seeded

2tablespoons unsalted butter

1large onion (about 8 ounces), cut into 1-inch pieces

3apples, peeled, cored and cut into 1-inch pieces

1tablespoon light or dark brown sugar

3tablespoons minced ginger (about one 2-inch piece) 1½ quarts vegetable or chicken broth

1teaspoon 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 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 the butter into 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, broth 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. Put half of the liquid and then half of the solids into the jar of your Cuisinart® PowerEdge™ 1000 Watt Blender.

Run on High for 25 seconds; remove and reserve. Add the remaining liquid and solids and repeat.

Serve immediately.

Nutritional information per serving (1 cup):

Calories 162 (34% from fat) • carb. 26g • pro. 2g • fat 7g • sat. fat 2g • chol. 6mg

• sod. 704mg • calc. 76mg • fiber 1g

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 1-inch pieces, divided

1 medium English cucumber (about 8 ounces), cut into

1-inch pieces, divided

1yellow bell pepper, cored, seeded and cut into 1-inch pieces, divided

½red onion, cut into 1-inch pieces, divided

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

3	cups grape tomatoes, divided
1	medium jalapeño, seeded and cut into ½-inch pieces
1∕3	cup fresh cilantro

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8/5/10 3:48:59 PM