Cuisinart FP-14DC manual Roasted Butternut Squash Soup, Hearty, warming soup for a winter evening

Roasted Butternut Squash Soup

A hearty, warming soup for a winter evening..

5pounds butternut squash,

halved and seeds removed (about two 2-pound squash)

1tablespoon extra virgin olive oil

2medium-large onions, cut into 1-inch pieces

4tablespoons (½ stick) unsalted butter

2½ teaspoons kosher salt, divided

1tablespoon light or dark brown sugar

¼cup finely chopped fresh ginger

2quarts vegetable stock 1½ teaspoons ground nutmeg

¾teaspoon freshly ground black pepper

½teaspoon fresh thyme

Makes about 12 cups

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

Preheat oven to 375°F.

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

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

Melt the butter in a 6-quart saucepan over medium heat. Once the butter has melted, add the onions and

¼teaspoon of salt. Sauté 5 to 7 minutes, or until the onions are softened. Stir in the brown sugar; sauté for an additional 10 minutes. Add the ginger; sauté until tender and aromatic, about 6 to 8 minutes.

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

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

Taste and adjust seasoning accordingly.

Nutritional information per serving (1 cup):

Calories 200 (60% from fat) carb. 19g pro. 2g fat 14g sat. fat 4g chol. 10mg sod. 470mg calc. 69mg fiber 1g

SOUPS 33