Cuisinart 11-Cup Series - Manual (Page 27)

Nutritional analysis per serving:
Calories 108 (34% from fat) • carbo. 15g • pro. 3g • fat 4g
sat. fat 2g • chol. 6mg • sod. 138mg • fiber 2g
26
Soups
12 ounces Cremini mushrooms,
stems removed and reserved
1-1/2 tablespoons extra virgin olive oil
1 medium onion (about 6 ounces),
cut in 1-inch pieces
1 clove garlic, peeled
2 pounds butternut squash, peeled,
seeded and cut to fit large feed tube
1 sweet potato (about 10 ounces)
1 tablespoon unsalted butter
2 teaspoons curry powder
2 tablespoons white rice
3 cups low salt, nonfat chicken or
vegetable stock
1-1/2 teaspoons freshly squeezed
lemon juice
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup half-and-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 servings
Preparation: 40 to 45 minutes
Preheat the oven to 400˚F. 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 pres-
sure to slice. Toss the sliced mushrooms with the olive oil; arrange in a single layer on the bak-
ing 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 mushroom
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 stock pot over medium heat. Add the onion, mushroom and garlic mix-
ture; cook for 2 to 3 minutes. Stir in the curry powder and rice; cook until the curry becomes aro-
matic 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. Add the solids to the food processor, pulse 10
times, then 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 sea-
sonings 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.
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