Roasted Butternut Squash and

Apple Soup

Welcome the fall and winter seasons with this flavorful soup.

Makes about 10 cups

3tablespoons extra virgin olive oil

3pounds butternut squash, halved and seeded

2 tablespoons unsalted butter

1 large 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

1 teaspoon 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® 1.3 HP Blender.

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

Serve immediately.

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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

1medium 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

3cups grape tomatoes, divided

1medium jalapeño, seeded and cut into ½-inch pieces

13

cup fresh cilantro

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Cuisinart CBT-1000, PowerEdge 1.3 HP Blender with BPA-Free Jar manual Roasted Butternut Squash Apple Soup, Gazpacho

PowerEdge 1.3 HP Blender with BPA-Free Jar, CBT-1000 specifications

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