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¼ cup extra virgin olive oil, divided
2 pounds butternut squash, halved and seeded
2 tablespoons unsalted butter
1 onion, cut into 1-inch pieces
2 apples, peeled, cored and cut into 1-inch pieces
½ tablespoon light or dark brown sugar
2 tablespoons minced ginger (about one 2-inch piece)
1 quart vegetable or chicken stock
¾ teaspoon ground nutmeg
1¼ teaspoons sea salt
pinch freshly ground black pepper
¼ teaspoon fresh thyme
Preheat oven to 375°F.
Pour 2 tablespoons of 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 butter in 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
a
nd 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, stock 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. Place half of
the liquid and half of the solids in the jar of the Cuisinart
®
PowerEdge
™
700 Blender. Run on the Soup & Sauces function for
25 seconds; remove and reserve. Add the remaining liquid and
solids and repeat.
Serve immediately.
Nutritional information per serving (1 cup):
Calories 230 (49% from fat) • carb. 29g • pro. 2g • fat 13g • sat. fat 4g • chol. 10mg
• sod. 879mg • calc. 85mg • fiber 1g
Gazpacho
Great for a hot summer day, serve this simple soup that requires no
cooking at your next barbecue.
Makes about 5 cups
1 pound tomatoes, cut into 1-inch pieces, divided
6 ounces English cucumber, cut into 1-inch pieces, divided
1 yellow bell pepper, cored and seeded and cut into 1-inch
pieces, divided
½ red onion, cut into 1-inch pieces, divided
1 garlic clove
2½ tablespoons sherry vinegar
1
/3 cup extra virgin olive oil
½ teaspoon ground cumin
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
¾ teaspoon granulated sugar
½ teaspoon paprika
2 cups grape tomatoes
½ medium jalapeño, seeded and cut into ½-inch pieces
¼ cup fresh cilantro
Place the first 10 ingredients (reserving half each of the tomatoes,
cucumber, yellow pepper and red onion), in the order listed, in the
jar of the Cuisinart
®
PowerEdge
™
700 Blender. Run on the Soup &
Sauces function for 6 seconds. Add the remaining ingredients,
except the reserved tomatoes, cucumber, pepper and onion; run on
t
he Soup & Sauces function for an additional 2 minutes, or until
completely smooth. Strain the mixture and discard the strained
solids; reserve the liquid.