ROASTED BUTTERNUT SQUASH SOUP

WITH HERB PISTOU

SOUP

1large (about 212 lb.) butternut squash, peeled, seeded, and cut into quarters lengthwise

1large onion, cut into halves lengthwise

2large cloves garlic, cut into quarters

2 tablespoons olive oil

5cups chicken broth, divided

1can (15 oz.) pumpkin puree

34 teaspoon salt

1 cup whipping cream

SAUCE

2cups loosely packed fresh parsley leaves

14 cup loosely packed fresh sage leaves

2tablespoons fresh thyme leaves

2 cloves garlic

1 teaspoon lemon juice

14 teaspoon salt

13 cup olive oil

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SOUP

Position 4 mm slicing disc in work bowl. Add squash and onion in batches. Process to slice. Remove to 15x10x1-inch pan. Add garlic and drizzle with oil; toss to coat. Bake at 450° F 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 roasted vegetable mixture and juices, 112 cups broth, pumpkin, and salt. Process until well mixed, about 1 minute. With processor running, add an additional 112 cups broth through small feed tube. Process until smooth, 45 to 60 seconds. Remove to large saucepan or Dutch oven. Stir in remaining 2 cups broth.

Cook over medium heat until thoroughly heated. Stir in cream; heat just until hot. Top each serving with about 2 teaspoons Herb Pistou.

PISTOU SAUCE

Position mini bowl and mini blade in work bowl. With processor running, add parsley, sage, thyme, garlic, lemon juice, and salt through the small feed tube. Process until finely chopped, about 5 seconds; scrape sides of bowl if necessary. With processor running, gradually add oil. Process until well mixed.

Yield: 10 (1 cup servings).

Per Serving: About 220 cal, 3 g pro, 19 g carb, 16 g total fat, 6 g sat fat, 30 mg chol, 700 mg sod.

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KitchenAid KFP1642CA, KPFP850 manual Roasted Butternut Squash Soup, With Herb Pistou, Sauce

KPFP850, KFP1642CA specifications

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