KitchenAid Pro Line Serie Guide page 67

ROASTED BUTTERNUT
CHEF'S BLENDER
Place squash, carrots, and onion in 15x10-inch (38x25.5 cm) baking pan with sides. Drizzle
with oil; toss to coat. Bake at 425° F (220° C) for 1 to 1
tender, stirring occasionally.
Meanwhile, in large skillet over medium heat, melt butter. Add apples and gingerroot, if
desired; mix to coat. Cook about 15 minutes, or until apples begin to soften, stirring
frequently. Add brown sugar and vinegar; mix well. Reduce heat to medium-low, and cook
20 to 25 minutes, or until apples are very soft, stirring frequently. Add 1 cup (250 ml)
broth; cook and stir until browned bits are removed from skillet bottom. Add mixture to
roasted vegetables in baking pan, stirring to remove browned bits from pan bottom.
Place squash and apple mixture in blender jar. Add 1 cup (250 ml) broth and cayenne
pepper. Cover and blend at Medium 10 seconds. Increase speed to High; blend about
30 seconds, or until smooth.
Pour mixture into large saucepan. Add cream and remaining 2 cups (500 ml) broth.
Simmer until thoroughly heated, stirring frequently.
BAR BLENDER
Prepare and cook as directed for Chef's Blender. Place squash and apple mixture in
blender jar. Add 1 cup (250 ml) broth and cayenne pepper. Cover and blend at Pulse
4 times, 5 seconds each time. Blend at On about 30 seconds, or until smooth. Continue
with Chef's Blender directions.
Yield: 8 servings (1 cup [250 ml] per serving).
Per Serving: About 290 cal, 3 g pro, 26 g carb, 21 g total fat, 11 g sat fat,
55 mg chol, 530 mg sod.
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AND
1 ⁄ hours, or until vegetables are very
2
APPLE SOUP
1 large butternut squash (about
2 1 ⁄ lbs. [1.3 kg]), peeled,
2
seeded, and cut into 1 1 ⁄ -inch
2
(3.75 cm) pieces
2 medium carrots, peeled and cut
into 3 ⁄ -inch (2 cm) pieces
4
1 large yellow onion, cut into
thin wedges
2 tablespoons (30 ml) vegetable oil
1 ⁄ cup (60 ml) butter or margarine
4
2 apples, peeled, cored,
and sliced
2 teaspoons (10 ml) finely
chopped gingerroot, if desired
2 tablespoons (30 ml)
brown sugar
2 tablespoons (30 ml)
balsamic vinegar
4 cups (1liter) chicken broth,
divided
1 ⁄ – 1 ⁄ teaspoon (1–2 ml)
4 2
cayenne pepper
1 cup (250 ml) whipping cream*
* One additional cup chicken
broth may be substituted for
whipping cream.
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