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 (200g) servings.

Preparation: 40 to 45 minutes.

12ounces (340g) Cremini mushrooms, stems removed and reserved

1-1/2 tablespoons (25ml) extra virgin olive oil

1medium onion (about 6 ounces [170g]), cut in 1-inch (2.5cm) pieces

1clove garlic, peeled

2pounds (900g) butternut squash, peeled, seeded and cut to fit large feed tube

1sweet potato (about 10 ounces [280g])

1tablespoon (15ml) unsalted butter

2teaspoons (10ml) curry powder

2tablespoons (30ml) white rice

3cups (750ml) low salt, nonfat chicken or vegetable stock

1-1/2 teaspoons (7ml) freshly squeezed lemon juice

1tablespoon (15ml) honey 1/2 teaspoon (2ml) kosher salt

1/4 teaspoon (1ml) freshly ground pepper 1/2 cup (125ml) half & half

Preheat the oven to 400˚F (200˚C). 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 pressure to slice. Toss the sliced mushrooms with the olive oil; arrange in a single layer on the baking 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 mush- room 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 (6L) stock pot over medium heat. Add the onion, mushroom and garlic mixture; cook for 2 to 3 minutes. Stir in the curry powder and rice; cook until the curry becomes aromatic 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. In two batches, add the solids to the food processor and 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 seasonings 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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Cuisinart DLC-2011C manual Soups, Butternut Squash Bisque with Roasted Cremini Mushrooms
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DLC-2011C specifications

The Cuisinart DLC-2011C is a premium food processor that has earned its reputation for versatility and performance in the kitchen. Designed to simplify food preparation, this powerful appliance comes equipped with a robust motor and a range of features that make it an essential tool for both novice cooks and experienced chefs.

One of the standout characteristics of the DLC-2011C is its 11-cup capacity bowl, allowing for large batches of food to be processed at once. Whether you’re chopping, slicing, or pureeing, the spacious bowl provides ample room. The bowl is constructed from durable BPA-free plastic, ensuring longevity while maintaining food safety standards.

This food processor comes with multiple stainless steel blades and discs, which are engineered to deliver precision and efficiency. The stainless steel chopping/mixing blade is ideal for a variety of tasks, from mixing dough to grinding meats, while the slicing disc allows users to create uniform slices of fruits and vegetables. The reversible shredding disc also contributes to versatility, giving the ability to shred cheese, carrots, and more with ease.

Incorporating Cuisinart's patented technology, the DLC-2011C features a bowl and lid design that ensures a tight seal, minimizing spills and messes. The safety-locking system prevents the processor from operating unless the bowl and lid are securely in place, ensuring safe use at all times.

Control is a key aspect of the Cuisinart DLC-2011C. With a simple yet effective interface, users can easily switch between on, off, and pulse functions. The pulse feature enables short bursts of processing, providing greater control over food consistency, especially for delicate tasks like chopping herbs or nuts.

Maintenance and cleaning are also user-friendly, as the removable parts are dishwasher-safe, making cleanup hassle-free after preparing meals.

In summary, the Cuisinart DLC-2011C stands out in the realm of food processors due to its well-designed features, efficient technology, and practical characteristics. It not only saves time in food preparation but also enhances the overall cooking experience, making it a valuable addition to any kitchen. With its robust performance and high-quality construction, it promises reliability that meets the demands of today’s culinary enthusiasts.
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