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SOUP
1 large (about 2
1
⁄2 lb.) butternut
squash, peeled, seeded, and
cut into quarters lengthwise
1 large onion, cut into halves
lengthwise
2 large cloves garlic, cut
into quarters
2 tablespoons olive oil
5 cups chicken broth, divided
1 can (15 oz.) pumpkin puree
3
⁄4 teaspoon salt
1 cup whipping cream
SAUCE
2 cups loosely packed fresh
parsley leaves
1
⁄4 cup loosely packed fresh
sage leaves
2 tablespoons fresh
thyme leaves
2cloves garlic
1 teaspoon lemon juice
1
⁄4 teaspoon salt
1
⁄3 cup olive oil
SOUP
Position 4 mm slicing disc in work bowl. Add squash and onion in batches. Process to slice.
Remove to 15x10x1-inch pan. Add garlic and drizzle with oil; toss to coat. 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 roasted vegetable mixture
and juices, 1
1
⁄2 cups broth, pumpkin, and salt. Process until well mixed, about 1 minute.
With processor running, add an additional 1
1
⁄2 cups broth through small feed tube. Process
until smooth, 45 to 60 seconds. Remove to large saucepan or Dutch oven. Stir in
remaining 2 cups broth.
Cook over medium heat until thoroughly heated. Stir in cream; heat just until hot. Top each
serving with about 2 teaspoons Herb Pistou.
PISTOU SAUCE
Position mini bowl and mini blade in work bowl. With processor running, add parsley,
sage, thyme, garlic, lemon juice, and salt through the small feed tube. Process until finely
chopped, about 5 seconds; scrape sides of bowl if necessary. With processor running,
gradually add oil. Process until well mixed.
Yield: 10 (1 cup servings).
Per Serving: About 220 cal, 3 g pro, 19 g carb, 16 g total fat, 6 g sat fat, 30 mg chol,
700 mg sod.
ROASTED BUTTERNUT SQUASH SOUP
WITH HERB PISTOU