Heat thoroughly. Garnish with remaining 1.4 cup cheese. Yield: 7 servings (1 cup per serving). Per Serving: About 250 cal, 13 g pro, 14 g carb, 16 g total fat, 9 g sat fat, 50 mg chol, 740 mg sod. 28 Roasted Butternut Squash Soup with Herb Pistou Soup 1 large (about 21.2 lb.) butternut squash, peeled, seeded, and cut into quarters lengthwise 1 large onion, cut into halves lengthwise 2 large cloves garlic, cut into quarters 2 tablespoons olive oil 5 cups chicken broth, divided 1 can (15 oz.) pump

24 French Onion Soup 8 ounces (225 g) Gruyere or Swiss cheese, room temperature 2 jumbo yellow onions, cut into halves lengthwise 3 tablespoons (45 ml) butter or margarine 1 tablespoon (15 ml) all-purpose flour 1.teaspoon (2 ml) 2 black pepper 3 cups (710 ml) beef broth 11.cups (355 ml) 2 chicken broth 1.cup (80 ml) dry 3 sherry 1 teaspoon (5 ml) Worcestershire sauce 6 diagonal slices (1.2-in. [1.25 cm] thick) French bread, lightly toasted 3 ounces (85 g) freshly grated Parmesan cheese Position

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For a coarser texture, process smaller batches, pulsing 1 or 2 times, 1 to 2 seconds each time. Pulse more often for finer texture. For nut butters, process continuously until smooth. Store in refrigerator. To chop cooked or raw meat, poultry or seafood: The food should be very cold. Cut in 1-inch (2.5 cm) pieces. Process up to 1 pound (455 g) at a time to desired size, using short pulses, 1 to 2 seconds each time. Scrape sides of bowl, if necessary. To make bread, cookie, or cracker crumbs: Bre

Scrape sides of bowl. Add mayonnaise and capers. Process until mixed, 10 to 12 seconds. Remove to small bowl; cover and refrigerate. Position multipurpose blade in work bowl. Add bread. Process until fine crumbs form, about 20 seconds. Remove to shallow pan. With processor running, add tarragon, lemon peel, and onions through the small feed tube. Process until chopped, 5 to 8 seconds. Scrape sides of bowl. Add celery. Pulse 2 to 3 times, about 2 seconds each time, or until chopped. Add egg, lemo