Filter
Top Products
22
Roasted Butternut Squash and
Apple Soup
Welcome the fall and winter seasons with this flavorful soup.
Makes about 10 cups
3 tablespoons extra virgin olive oil
3 pounds butternut squash, halved and seeded
2 tablespoons unsalted butter
1 large onion (about 8 ounces), cut into 1-inch pieces
3 apples, peeled, cored and cut into 1-inch pieces
1 tablespoon light or dark brown sugar
3 tablespoons minced ginger (about one 2-inch piece)
1½ quarts vegetable or chicken broth
1 teaspoon ground nutmeg
1½ teaspoons sea salt
pinch freshly ground black pepper
½ teaspoon fresh thyme
Preheat oven to 375°F.
Pour the oil over the cut sides of the squash. Place squash cut
side down on a parchment or foil-lined baking sheet. Place in the
preheated oven and roast 30 to 40 minutes, or until a paring knife
can easily pierce the skin of the squash.
While the squash is cooking, put the butter into a large stock pot
set over medium-high heat. Once the butter has melted, add the
onion and sauté for about 8 minutes, or until softened. Stir in the
apples and sugar; sauté an additional 12 minutes, or until the
apples are soft. Add the ginger and sauté until tender, about 3 to 4
minutes. Stir in the roasted squash, broth and spices. Bring the
mixture to a boil and then reduce heat so that the mixture is just
simmering. Let the soup simmer for about 1 hour.
Strain the soup, reserving solids and liquid separately. Put half of
the liquid and then half of the solids into the jar of your Cuisinart
®
PowerEdge
®
1.3 HP Blender.
Run on High for 25 seconds; remove and reserve. Add the
remaining liquid and solids and repeat.
Serve immediately.
/VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOHDVQ
$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUHtDIPMNH
tTPENHtDBMDNHtGJCFSH
Gazpacho
Great for a hot summer day, serve this simple soup that requires no
cooking at your next barbecue.
Makes about 7 cups
1½ pounds tomatoes, cut into 1-inch pieces, divided
1 medium English cucumber (about 8 ounces), cut into
1-inch pieces, divided
1 yellow bell pepper, cored, seeded and cut into 1-inch
pieces, divided
½ red onion, cut into 1-inch pieces, divided
2 garlic cloves
3 tablespoons sherry vinegar
1 slice white bread, torn into four pieces
½ cup extra virgin olive oil
¾ teaspoon ground cumin
1¼ teaspoons sea salt
½ teaspoon freshly ground black pepper
1 teaspoon granulated sugar
¾ teaspoon paprika
3 cups grape tomatoes, divided
1 medium jalapeño, seeded and cut into ½-inch pieces
1
∕3
cup fresh cilantro