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Roasted Butternut Squash Soup

Makes about 12 cups Approximate preparation time: 20 minutes plus

Recommended Servings

5 pounds butternut squash, halved and seeds removed (about two 2-pound squash) 1 tablespoon extra virgin olive oil 2 medium-large onions, cut into 1-inch pieces 4 tablespoons (½ stick) unsalted butter 2½ teaspoons kosher salt, divided 1 tablespoon light or dark brown sugar ¼ cup finely chopped fresh ginger 2 quarts vegetable stock 1½ teaspoons ground nutmeg ¾ teaspoon freshly ground black pepper ½ teaspoon fresh thyme


45 minutes for roasting squash and 20 minutes to simmer soup Preheat oven to 375°F. Place squash in a shallow roasting pan. Drizzle olive oil over flesh and into the pan. Turn squash flesh down. Bake until squash is tender, about 45 minutes. Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the onions and pulse to chop, about 8 to 10 pulses. Melt the butter in a 6-quart saucepan over medium heat. Once the butter has melted, add the onions and ¼ teaspoon of salt. Sauté 5 to 7 minutes, or until the onions are softened. Stir in the brown sugar; sauté for an additional 10 minutes. Add the ginger; sauté until tender and aromatic, about 6 to 8 minutes. Add stock, roasted squash, nutmeg, and remaining salt and pepper to the pot. Cover; bring to a slight boil. Once boiling, uncover and let simmer for 15 to 20 minutes. Strain the soup, reserving the liquid. Place the solids into the large work bowl with the large metal chopping blade and purée until completely smooth, about 1 minute. With the machine running, add reserved liquid through the feed tube until desired consistency is achieved. Taste and adjust seasoning accordingly.


Servings: No serving information available

Nutritional information per serving

Nutritional information per serving (1 cup): Calories 200 (60% from fat) | carb. 19g | pro. 2g | fat 14g | sat. fat 4g | chol. 10mg | sod. 470mg | calc. 69mg | fiber 1g

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