KitchenAid 12 CUP KFP750 Instructions Manual page 31

Roasted Butternut Squash Soup
Soup
1 large (about 2
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,
divided
3 ⁄ teaspoon salt
4
1 ⁄ teaspoon cayenne
4
pepper
1 cup whipping cream
Pistou Sauce
2 cups loosely packed
fresh parsley leaves
⁄ cup loosely packed
1
4
fresh sage leaves
2 tablespoons fresh
thyme leaves
1 clove garlic
1 teaspoon lemon
juice
1 ⁄ teaspoon salt
4
1 ⁄ cup olive oil
3
with Herb Pistou
Position 2 mm slicing disc in work bowl. Add
1 ⁄ lb.)
squash in batches. Process to slice. Remove to large
2
mixing bowl. Add onion. Process to slice. Add onion
and garlic to squash. Drizzle with oil; toss to coat.
Spread in 15 x 10 x 1-inch pan. 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 half of roasted vegetable mixture
and juices,
and cayenne pepper. Process until smooth, about
30 seconds. Remove to Dutch oven. Repeat with
remaining half of roasted vegetable mixture,
⁄ cup broth, and remaining half of pumpkin.
3
4
Remove to Dutch oven. Stir in remaining 3
broth.
Cook and stir over medium heat until thoroughly
heated. Stir in cream; heat just until hot. Top each
serving with about 2 teaspoons Herb Pistou.
Position mini bowl and mini blade in work bowl.
Add parsley, sage, thyme, and garlic. Process until
finely chopped, 20 to 25 seconds. Add lemon juice
and salt. With processor running, gradually add oil
through the feed tube. Process until well mixed, 20
to 25 seconds.
Yield: 10 servings (1 cup per serving).
Per Serving: About 220 cal, 3 g pro, 19 g carb,
16 g total fat, 6 g sat fat, 30 mg chol, 690 mg sod.
⁄ cup broth, half of pumpkin, salt,
3
4
29
1 ⁄ cups
2