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1 tablespoon unsalted butter
1 butternut squash (about 2½ pounds) peeled and seeded,
cut into 2-inch cubes
1 garlic clove, smashed
1 thyme sprig
2 teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
2 tablespoons sherry
5 cups chicken broth, low sodium
Bacon Sage Butter:
2 slices bacon diced and cooked through, about 2 tablespoons
bacon crumbles
3 to 4 fresh sage leaves
4 ounces GOOD quality unsalted butter, like Plugra or Kerrygold,
room temperature, cut into tablespoons
pinch kosher salt
pinch freshly ground black pepper
Soup:
1. Insert the chopping blade into the food processor; fit onto motor base. Put the
shallot and leeks into the work bowl and pulse on High to evenly chop, about
8 to 10 pulses.
2. Put the butter into a stockpot/large saucepan and place over medium/
medium-low heat. Once butter has melted, add the chopped shallot/leek
mixture and cook until soft and fragrant, about 5 minutes. Stir in the butternut
squash, garlic, thyme, ½ teaspoon salt and pepper. Stir ingredients together
and cook for an additional 5 minutes. Stir in the sherry. Once the sherry
has just about evaporated, add the broth so that the butternut squash is
completely submerged. Raise the heat. Once the liquid comes to a boil,
reduce the heat to a simmer, cooking until squash is very soft and tender,
about 25 to 30 minutes. While soup is simmering, make the butter.
3. Strain the soup, reserving the liquid and discarding the thyme sprig. Put half
of the liquid and half of the soup solids into the blender jar. Run on Low for
about 10 seconds and then switch to High to blend completely. Pour soup into
a clean pot. Repeat with remaining ingredients, holding back liquid to reach
desired consistency. The soup will need to be seasoned at this point. Add ½
teaspoon of remaining salt at a time, tasting with each addition until desired
seasoning is achieved.
4. To serve: Ladle soup into individual serving bowls and place a pat of butter in
each bowl.
Bacon Sage Butter:
1. Insert the chopping blade into the food processor; fit onto motor base. Put the
bacon and sage leaves into the work bowl and pulse on High until evenly and
finely chopped. Add the butter and pinch each of salt and pepper and process
until combined, scraping down sides as necessary.
2. Wrap butter in plastic wrap (twist both ends of the plastic so that butter will
form a log shape). Refrigerate until serving (butter should be very cold and firm
for serving).
Nutritional information per serving (1 cup with 1 teaspoon butter):
Calories 157 (31% from fat) • carb. 23g • pro. 3g • fat 6g • sat. fat 4g
• chol. 15mg • sod. 1319mg • calc. 142mg • fiber 3g
Bacon Sage Butter
Nutritional information per serving (1 teaspoon):
Calories 37 (98% from fat) • carb. 0g • pro. 0g • fat 4g • sat. fat 3g
• chol. 12mg • sod. 12mg • calc. 1mg • fiber 0g
Carrot and Ginger Soup
A great soup for any time of the year.
Makes about 4½ cups
1 small onion (about 3 ounces)
2 tablespoons unsalted butter or olive oil
½ ounce ginger, peeled
1 garlic clove
1 pound carrots, peeled and cut to fit vertically into the feed tube
¼ teaspoon ground cinnamon
¹∕
8
teaspoon allspice
pinch freshly ground nutmeg
1 thyme sprig
½ teaspoon kosher salt
4 cups chicken broth, low sodium
1. Insert the chopping blade into the food processor; fit onto motor base. Put the
onion into the work bowl and pulse on High to roughly chop, about 8 to 10
pulses.
2. Put the butter or oil into a 6-quart saucepan set over medium heat. Once
heated, stir in the chopped onion and allow to heat through. While onion is
cooking, chop ginger and garlic together in the food processor by running on
High. Add ingredients to the saucepan with the onion.
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