KitchenAid KFP750 manual Roasted Butternut Squash Soup With Herb Pistou, Pistou Sauce

Roasted Butternut Squash Soup

with Herb Pistou

Soup

1large (about 21⁄2 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, divided

3⁄4 teaspoon salt

1⁄4 teaspoon cayenne pepper

1 cup whipping cream

Pistou Sauce

2cups loosely packed fresh parsley leaves

1⁄4 cup loosely packed fresh sage leaves

2tablespoons fresh thyme leaves

1 clove garlic

1teaspoon lemon juice

1⁄4 teaspoon salt

1⁄3 cup 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, 3⁄4 cup 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,

3⁄4 cup broth, and remaining half of pumpkin. Remove to Dutch oven. Stir in remaining 31⁄2 cups 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.

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