Cuisinart FP-14 manual Soup Squash Butternut Roasted, Accordingly seasoning adjust and Taste

33SOUPS

1g fiber 69mg .calc 470mg .sod 10mg .chol 4g fat .sat

14g fat 2g .pro 19g .carb fat) from (60% 200 Calories cup): (1 serving per information Nutritional

.accordingly seasoning adjust and Taste

.achieved is consistency desired until tube feed the through liquid reserved add running, machine the With

.minute 1 about smooth, completely until purée and blade chopping metal large the with bowl work large the into solids the Place .liquid the reserving soup, the Strain .minutes 20 to 15 for simmer let and uncover boiling, Once .boil slight a to bring Cover; .pot the to pepper and salt remaining and nutmeg, squash, roasted stock, Add

.minutes 8 to 6 about aromatic, and tender until sauté ginger; the Add .minutes 10 additional an for sauté sugar; brown the in Stir .softened are onions the until or minutes, 7 to 5 Sauté .salt of teaspoon ¼ and onions the add melted, has butter the Once .heat medium over saucepan quart-6 a in butter the Melt

.pulses 10 to 8 about chop, to pulse and onions the Add .Processor Food ®Cuisinart the of bowl work large the into blade chopping metal large the Insert

.minutes 45 about tender, is squash until Bake .down flesh squash Turn .pan the into and flesh over oil olive Drizzle .pan roasting shallow a in squash Place

.375°F to oven Preheat

soup simmer to minutes 20 and squash roasting for minutes 45 plus minutes 20 time: preparation Approximate

cups 12 about Makes

THYME FRESH TEASPOON	½
PEPPER BLACK
GROUND FRESHLY TEASPOON	¾
NUTMEG GROUND TEASPOONS	1½
STOCK VEGETABLE QUARTS	2
GINGER
FRESH CHOPPED FINELY CUP	¼
SUGAR BROWN
DARK OR LIGHT TABLESPOON	1
DIVIDED
,SALT KOSHER TEASPOONS	2½
BUTTER UNSALTED
)STICK (½ TABLESPOONS	4
PIECES INCH-1INTO
CUT ,ONIONS LARGE-MEDIUM	2
OIL OLIVE
VIRGIN EXTRA TABLESPOON	1
)SQUASH
POUND-2TWO ABOUT(
REMOVED SEEDS AND HALVED
,SQUASH BUTTERNUT POUNDS	5

.evening winter a for soup warming hearty, A

SOUP SQUASH BUTTERNUT ROASTED