Roasted Butternut and Apple Soup

CHEF’S BLENDER

Place squash, carrots, and onion in 15x10-inch (38x25.5 cm) baking pan with sides. Drizzle with oil; toss to coat. Bake at 425° F (220° C) for 1 to 11⁄2 hours, or until vegetables are very tender, stirring occasionally.

Meanwhile, in large skillet over medium heat, melt butter. Add apples and gingerroot, if desired; mix to coat. Cook about 15 minutes, or until apples begin to soften, stirring frequently. Add brown sugar and vinegar; mix well. Reduce heat to medium-low, and cook 20 to 25 minutes, or until apples are very soft, stirring frequently. Add 1 cup (250 ml) broth; cook and stir until browned bits are removed from skillet bottom. Add mixture to roasted vegetables in baking pan, stirring to remove browned bits from pan bottom.

Place squash and apple mixture in blender jar. Add 1 cup (250 ml) broth and cayenne pepper. Cover and blend at Medium 10 seconds. Increase speed to High; blend about 30 seconds, or until smooth.

Pour mixture into large saucepan. Add cream and remaining 2 cups (500 ml) broth. Simmer until thoroughly heated, stirring frequently.

BAR BLENDER

Prepare and cook as directed for Chef’s Blender. Place squash and apple mixture in blender jar. Add 1 cup (250 ml) broth and cayenne pepper. Cover and blend at Pulse

4 times, 5 seconds each time. Blend at On about 30 seconds, or until smooth. Continue with Chef’s Blender directions.

Yield: 8 servings (1 cup [250 ml] per serving).

Per Serving: About 290 cal, 3 g pro, 26 g carb, 21 g total fat, 11 g sat fat, 55 mg chol, 530 mg sod.

1large butternut squash (about 21⁄2 lbs. [1.3 kg]), peeled, seeded, and cut into 11⁄2 -inch (3.75 cm) pieces

2medium carrots, peeled and cut into 3⁄4 -inch (2 cm) pieces

1large yellow onion, cut into thin wedges

2tablespoons (30 ml) vegetable oil

1⁄4 cup (60 ml) butter or margarine

2apples, peeled, cored, and sliced

2teaspoons (10 ml) finely chopped gingerroot, if desired

2tablespoons (30 ml) brown sugar

2tablespoons (30 ml) balsamic vinegar

4cups (1liter) chicken broth, divided

1⁄4 –1⁄2teaspoon (1–2 ml) cayenne pepper

1cup (250 ml) whipping cream*

*One additional cup chicken broth may be substituted for whipping cream.

BLENDER RECIPES

Blender, 4KPCB148, 35, 4KPCB348 specifications

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KitchenAid 35, Blender, 4KPCB348, 4KPCB148 manual Roasted Butternut and Apple Soup

Models: Blender 4KPCB148 35 4KPCB348