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12
ounces (340g) Cremini mushrooms,
stems removed and reserved
1-1/2 tablespoons (25ml) extra virgin olive oil
1
medium onion (about 6 ounces
[170g]),
cut in 1-inch (2.5cm) pieces
1 clove garlic, peeled
2 pounds (900g) butternut squash,
peeled, seeded and cut to fit large
feed tube
1
sweet potato (about 10 ounces [280g])
1 tablespoon (15ml) unsalted butter
2 teaspoons (10ml) curry powder
2 tablespoons (30ml) white rice
3 cups (750ml) low salt, nonfat chicken
or vegetable stock
1-1/2 teaspoons (7ml) freshly squeezed
lemon juice
1 tablespoon (15ml) honey
1/2 teaspoon (2ml) kosher salt
1/4 teaspoon (1ml) freshly ground pepper
1/2 cup (125ml) half & half
Butternut Squash Bisque with Roasted Cremini
Mushrooms
Most cream soups are laden with heavy cream and fat.
This Cuisinart soup uses half & half and rice to make it rich and creamy.
Makes eight 7-ounce (200g) servings.
Preparation: 40 to 45 minutes.
Preheat the oven to 400˚F (200˚C). Line a baking sheet with foil. Insert the slicing disc.
Arrange the mushrooms vertically in the large feed tube, packing them snugly in 2 layers. Use
medium pressure to slice. Toss the sliced mushrooms with the olive oil; arrange in a single
layer on the baking sheet. Roast in the preheated oven for 20 to 25 minutes, until well
browned and no longer sitting in liquid. The mushrooms may be roasted ahead.
Insert the metal blade. With the machine running, drop the garlic through the feed tube and
process to chop finely, 5 seconds. Scrape the work bowl. Add the onion and reserved mush-
room stems to the bowl. Pulse to chop coarsely, 10 to 15 times. Remove and reserve.
Insert the shredding disc. Use medium pressure to shred the squash; remove and reserve.
Peel the sweet potato; cut in half crosswise. Use medium pressure to shred the sweet potato;
remove and reserve.
Melt the butter in a 6-quart (6L) stock pot over medium heat. Add the onion, mushroom and
garlic mixture; cook for 2 to 3 minutes. Stir in the curry powder and rice; cook until the curry
becomes aromatic and the rice is opaque, about 5 minutes. Stir in the shredded squash,
sweet potato and chicken stock. Cover loosely and bring to a boil, then reduce the heat and
simmer for 20 minutes.
Strain the solids, reserving the cooking liquid. Transfer the cooking liquid to a saucepan over
very low heat and reserve. Insert the metal blade. In two batches, add the solids to the food
processor and process to purée, 2 to 3 minutes. Scrape the work bowl every 60 seconds.
Return the puréed solids to the cooking liquid and stir to incorporate. Add the lemon juice,
honey, salt and pepper. Stir in the roasted mushrooms and any accumulated juices. Taste and
adjust seasonings if necessary. (The bisque may be done up to a day ahead to this point. If
doing ahead, allow the soup to cool, then cover and refrigerate. Just before service, reheat
the soup.) Stir in the half and half, heat for 1 minute, then serve.
Nutritional analysis per serving:
Calories 108 (34% from fat) • carbo. 15g • pro. 3g • fat 4g
sat. fat 2g • chol. 6mg • sod. 138mg • fiber 2g
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