Breville BOV800XL, BTM800XL Stainless manual Roasted Butternut Squash Soup

RECIPES

ROASTED BUTTERNUT

SQUASH SOUP

Function: ROAST

Temperature: 400°F (205°C)

Cooking Time: 30 minutes

Convection Fan: ON

Yield: 1.5 litres

Roasting vegetables in the BREVILLE SMART OVEN™ intensifies the flavor by drawing out the natural sugars through caramelization.

INGREDIENTS

1.5lbs (750 g) Butternut squash, peeled and cut into 1 inch cubes

1 Small Yellow onion, chopped

2 Tablespoons (30 ml) Olive oil ½ Teaspoon (2.5 ml) Salt

¼Teaspoon (1 ml) Ground black pepper

4 Sprigs Fresh thyme

1 Apple, peeled and chopped in 1 inch cubes

1 leek

2 Tablespoons (30 ml) Unsalted butter

2 Teaspoons (10 ml) Curry powder

1 Cup (250 ml) Apple cider

4 Cups (1 litre) Chicken stock

1 Cup (250 ml) Sour cream

Toasted Pumpkin Seeds, (page 58) or

2 Cups (500 ml) Spiced Croutons (page 58)

METHOD

1.In a large bowl toss cubed butternut squash, apple, yellow onion, pepper and fresh thyme in olive oil to coat.

2.Place the ingredients into the roasting pan. Set the wire rack to the bottom rack height position. Turn the function dial until the indicator on the LCD screen points to the ROAST function. Set the temperature to 400°F (205°C) and the timer to 30 minutes.

Press START/CANCEL to activate.

3.In the meantime, using only the white part of the leek, slice it in half lengthwise. Rinse under cold running water to clean off any dirt that may be trapped in between the layers. Slice into ¼ inch slices.

4.In a medium stockpot, on low-medium heat, melt the butter until it becomes foamy. Add the sliced leek and cook until softened, about 7 minutes. Add the curry powder, salt and pepper and continue to cook for 1 minute. Add the roasted butternut squash, apple and onion to the stockpot and mix to coat with the spices.

5.Deglaze with apple cider, scraping the bottom of the pot to release any stuck on bits. Add stock and bring to a boil.

Turn down to a simmer and cook for 20 minutes with the lid on. Allow the soup to cool before pureeing in a blender or food processor.

6.Divide amongst bowls and garnish with a dollop of sour cream or mascarpone cheese. Sprinkle 1 tablespoon of Toasted Pumpkin Seeds (page 58) or Spiced Croutons (page 58).

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BOV800XL_IB_H11.indd 65 21/03/11 9:57 AM