33
Roasted Butternut Squash Soup with Herb Pistou
Soup
1 large (about 21⁄2lb.
[1135 g]) butternut
squash, peeled,
seeded, and cut into
quarters lengthwise
1 large onion, cut into
halves lengthwise
2 large cloves garlic,
cut into quarters
2 tablespoons (30 ml)
olive oil
5 cups (1.20 l) chicken
broth, divided
1 can (15 oz. [425 g])
pumpkin puree,
divided
3⁄4teaspoon (4 ml) salt
1⁄4teaspoon (1 ml)
cayenne pepper
1cup (235 ml)
whipping cream
Pistou Sauce
2 cups (475 ml) loosely
packed fresh parsley
leaves
1⁄4cup (60 ml) loosely
packed fresh sage
leaves
2 tablespoons (30 ml)
fresh thyme leaves
1 clove garlic
1 teaspoon (5 ml)
lemon juice
1⁄4teaspoon (1 ml) salt
1⁄3cup (80 ml) olive oil
Position 2 mm slicing disc in work bowl. Add
squash in batches. Process to slice. Remove to large
mixing bowl. Add onion. Process to slice. Add onion
and garlic to squash. Drizzle with oil; toss to coat.
Spread in 15 x 10 x 1-inch (38 x 25 x 5 cm) pan.
Bake at 450°F (232°C) for 30 to 35 minutes, or until
tender, stirring once or twice. (Pan will be very full
at first but decreases as vegetables cook.) Cool
slightly.
Exchange slicing disc for multipurpose blade in
work bowl. Add half of roasted vegetable mixture
and juices, 3⁄4cup (175 ml) broth, half of pumpkin,
salt, and cayenne pepper. Process until smooth,
about 30 seconds. Remove to Dutch oven. Repeat
with remaining half of roasted vegetable mixture,
3⁄4cup (175 ml) broth, and remaining half of
pumpkin. Remove to Dutch oven. Stir in remaining
31⁄2cups (830 ml) broth.
Cook and stir over medium heat until thoroughly
heated. Stir in cream; heat just until hot. Top each
serving with about 2 teaspoons (10 ml) Herb Pistou.
Position mini bowl and mini blade in work bowl.
Add parsley, sage, thyme, and garlic. Process until
finely chopped, 20 to 25 seconds. Add lemon juice
and salt. With processor running, gradually add oil
through the small feed tube. Process until well
mixed, 20 to 25 seconds.
Yield: 10 servings (1 cup [235 ml] per serving).
Per Serving: About 220 cal, 3 g pro, 19 g carb,
16 g total fat, 6 g sat fat, 30 mg chol, 690 mg sod.