27
SOUPS
5 POUNDS (2 KG) BUTTERNUT
SQUASH, HALVED AND SEEDS
REMOVED (ABOUT TWO
2-POUND (1 KG) SQUASH)
1 TABLESPOON (15 ML) EXTRA
VIRGIN OLIVE OIL
2 MEDIUM-LARGE ONIONS, CUT
INTO 1-INCH (2.5 CM) PIECES
4 TABLESPOONS (60 ML) (½
STICK) UNSALTED BUTTER
2½ TEASPOONS (13 ML) KOSHER
SALT, DIVIDED
1 TABLESPOON (15 ML) LIGHT
OR DARK BROWN SUGAR
¼ CUP (50 ML) FINELY CHOPPED
FRESH GINGER
2 QUARTS (1.89 L) VEGETABLE
STOCK
1½ TEASPOONS (7 ML) GROUND
NUTMEG
¾ TEASPOON (3.75 ML) FRESHLY
GROUND BLACK PEPPER
Makes about 12 cups (3 L)
Approximate preparation time: 65 to 75 minutes
Preheat oven to 375°F (160°C).
Place squash in a shallow roasting pan. Drizzle olive oil
over fl esh and into the pan. Turn squash fl esh down.
Bake until squash is tender, about 45 minutes.
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Add the
onions and pulse to chop, about 8 to 10 pulses.
Melt the butter in a 6-quart (5.7 L) saucepan over
medium heat. Once the butter has melted, add the
onions and ¼ teaspoon (1 ml) of salt. Sauté 5 to 7
minutes, or until the onions are softened. Stir in the
brown sugar; sauté for an additional 10 minutes. Add
the ginger; sauté until tender and aromatic, about 6 to 8
minutes.
Add stock, roasted squash, nutmeg, remaining salt and
pepper to the pot. Cover; bring to a slight boil. Once
boiling, uncover and let simmer for 15 to 20 minutes.
Strain the soup, reserving the liquid. Place the solids
into the large work bowl with the large metal chopping
blade and purée until completely smooth, about 1
minute.
Return purée to the saucepan over medium-low heat
and stir in the reserved liquid until desired consistency
is achieved.
Adjust seasoning to taste and serve.
Nutritional information per serving (1 cup (250 ml) ):
Calories 200 (60% from fat)
|
carb. 19g
|
pro. 2g
|
fat 14g
|
sat. fat 4g
|
chol. 10mg
|
sod. 470mg
|
calc. 69mg
|
fi ber 1g
A hearty, warming soup for a winter evening.
ROASTED BUTTERNUT SQUASH SOUP
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