Cuisinart CBT-1000 - PowerEdge Die-Cast Blender Specifications download pdf (Page 22)

Roasted Butternut Squash and

Apple Soup

Welcome the fall and winter seasons with this flavorful soup.

Makes about 10 cups

3 tablespoons extra virgin olive oil

3 pounds butternut squash, halved and seeded

2 tablespoons unsalted butter

1 large onion (about 8 ounces), cut into 1-inch pieces

3 apples, peeled, cored and cut into 1-inch pieces

1 tablespoon light or dark brown sugar

3 tablespoons minced ginger (about one 2-inch piece)

1½ quarts vegetable or chicken broth

1 teaspoon ground nutmeg

1½ teaspoons sea salt

pinch freshly ground black pepper

½ teaspoon fresh thyme

Preheat oven to 375°F.

Pour the oil over the cut sides of the squash. Place squash cut

side down on a parchment or foil-lined baking sheet. Place in the

preheated oven and roast 30 to 40 minutes, or until a paring knife

can easily pierce the skin of the squash.

While the squash is cooking, put the butter into a large stock pot

set over medium-high heat. Once the butter has melted, add the

onion and sauté for about 8 minutes, or until softened. Stir in the

apples and sugar; sauté an additional 12 minutes, or until the

apples are soft. Add the ginger and sauté until tender, about 3 to 4

minutes. Stir in the roasted squash, broth and spices. Bring the

mixture to a boil and then reduce heat so that the mixture is just

simmering. Let the soup simmer for about 1 hour.

Strain the soup, reserving solids and liquid separately. Put half of

the liquid and then half of the solids into the jar of your Cuisinart

PowerEdge

1.3 HP Blender.

Run on High for 25 seconds; remove and reserve. Add the

remaining liquid and solids and repeat.

Serve immediately.

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Gazpacho

Great for a hot summer day, serve this simple soup that requires no

cooking at your next barbecue.

Makes about 7 cups

1½ pounds tomatoes, cut into 1-inch pieces, divided

1 medium English cucumber (about 8 ounces), cut into

1-inch pieces, divided

1 yellow bell pepper, cored, seeded and cut into 1-inch

pieces, divided

½ red onion, cut into 1-inch pieces, divided

2 garlic cloves

3 tablespoons sherry vinegar

1 slice white bread, torn into four pieces

½ cup extra virgin olive oil

¾ teaspoon ground cumin

1¼ teaspoons sea salt

½ teaspoon freshly ground black pepper

1 teaspoon granulated sugar

¾ teaspoon paprika

3 cups grape tomatoes, divided

1 medium jalapeño, seeded and cut into ½-inch pieces

∕3

cup fresh cilantro

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Cuisinart CBT-1000 - PowerEdge Die-Cast Blender Specifications Page 22

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