29
Roasted Butternut Squash Soup with Herb Pistou
Soup
1 large (about 21⁄2lb.)
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 olive oil
5 cups chicken broth,
divided
1 can (15 oz.)
pumpkin puree,
divided
3⁄4teaspoon salt
1⁄4teaspoon cayenne
pepper
1cup whipping cream
Pistou Sauce
2 cups loosely packed
fresh parsley leaves
1⁄4cup loosely packed
fresh sage leaves
2 tablespoons fresh
thyme leaves
1 clove garlic
1 teaspoon lemon
juice
1⁄4teaspoon salt
1⁄3cup 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 pan. 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 half of roasted vegetable mixture
and juices, 3⁄4cup 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 broth, and remaining half of pumpkin.
Remove to Dutch oven. Stir in remaining 31⁄2cups
broth.
Cook and stir over medium heat until thoroughly
heated. Stir in cream; heat just until hot. Top each
serving with about 2 teaspoons 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 feed tube. Process until well mixed, 20
to 25 seconds.
Yield: 10 servings (1 cup 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.