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Process to slice. Melt butter in large saucepan or Dutch oven over medium heat. Remove onion and celery to saucepan. Cook 2 to 3 minutes, or until crisp- tender, stirring occasionally. Cut stems from broccoli, and peel tough coating from stems. Cut florets into small pieces. Position 2 mm slicing disc in work bowl. Add broccoli stems. Process to slice. Remove to saucepan. Add broccoli florets and broth to saucepan. Bring to a boil over medium-high heat. Reduce heat; partially cover and simmer 6 to 10 minutes, or until broccoli is crisp-tender, stirring occasionally. Remove from heat. Exchange slicing disc for multipurpose blade in work bowl. With slotted spoon, remove vegetables from saucepan to work bowl. Add 3.4 cup (175 ml) milk. Process until chopped, 5 to 8 seconds. Set aside. In medium mixing bowl, whisk flour into remaining 11.4 cups (295 ml) milk, whisking until smooth. Add mustard, curry powder, if desired, and pepper sauce. Stir until combined. Add milk mixture to broth in saucepan. Cook and stir over medium-high heat until bubbly and slightly thickened. Reduce heat to low. Add all but 1.4 cup (60 ml) shredded cheese; stir until melted. Add broccoli mixture to saucepan. Heat thoroughly. Garnish with remaining 1.4 cup (60 ml) cheese. Yield: 7 servings (1 cup [235 ml] 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. 32 Roasted Butternut Squash Soup with Herb Pistou Soup 1 large (about 21.2 lb. [1135 g]) 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 (30 ml) olive oil 5 cups (1.20 l) chicken broth, divided 1 can (15 oz. [425 g]) pumpkin puree, divided 3. teaspoon (4 ml) salt 4 1. teaspoon (1 ml) 4 cayenne pepper 1 cup (235 ml) whipping cream Pistou Sauce 2 cups (475 ml) loosely packed fresh parsley leaves 1. cup (60 ml) loosely 4 packed fresh sage leaves 2 tablespoons (30 ml) fresh thyme leaves 1 clove garlic 1 teaspoon (5 ml) lemon juice 1.teaspoon (1 ml) salt 4 1. cup (80 ml) olive oil 3 Position 2 mm slicing disc in work bowl. Add squash in batches. Process to slice. Remove to large mixing bowl. Add onion. Process to slice. Add onion and garlic to squash. Drizzle with oil; toss to coat. Spread in 15 x 10 x 1-inch (38 x 25 x 5 cm) pan. Bake at 450°F (232°C) for 30 to 35 minutes, or until tender, stirring once or twice. (Pan will be very full at first but decreases as vegetables cook.) Cool slightly. Exchange slicing disc for multipurpose blade in work bowl. Add half of roasted vegetable mixture and juices, 3.4 cup (175 ml) broth, half of pumpkin, salt, and cayenne pepper. Process until smooth, about 30 seconds. Remove to Dutch oven. Repeat with remaining half of roasted vegetable mixture, 3.4 cup (175 ml) broth, and remaining half of pumpkin. Remove to Dutch oven. Stir in remaining 31.2 cups (830 ml) broth. Cook and stir over medium heat until thoroughly heated. Stir in cream; heat just until hot. Top each serving with about 2 teaspoons (10 ml) Herb Pistou. Position mini bowl and mini blade in work bowl. Add parsley, sage, thyme, and garlic. Process until finely chopped, 20 to 25 seconds. Add lemon juice and salt. With processor running, gradually add oil through the small feed tube. Process until well mixed, 20 to 25 seconds. Yield: 10 servings (1 cup [235 ml] per serving). Per Serving: About 220 cal, 3 g pro, 19 g carb, 16 g total fat, 6 g sat fat, 30 mg chol, 690 mg sod. 33 Pan-Fried Veggie Burgers 8 ounces (225 g) Monterey Jack cheese, chilled 3 firm Roma tomatoes, cored 2 large cloves garlic 1.small red onion, cut 4 into 1-inch (2.5 cm) pieces 1.medium green bell 4 pepper, cut into 1-inch (2.5 cm) pieces 1 can (15 oz. [425 g]) pinto or kidney beans, well drained 1 can (83.4 oz. [245 g]) whole kernel corn, drained 2 cups (475 ml) cooked brown rice (not instant) 1. cup (80 ml) dry 3 bread crumbs 1 teaspoon (5 ml) ground cumin 3.teaspoon (4 ml) 4 dried oregano 3.teaspoon (4 ml) 4 black pepper 1.teaspoon (1 ml) 4 cayenne pepper 1.teaspoon (1 ml) salt 4 1-2 tablespoons (15-30 ml) olive oil 1-2 tablespoons (15-30 ml) butter or margarine Position 2 mm slicing disc in work bowl. Add cheese. Process to slice. Remove and set aside. Add tomatoes. Process to slice. Remove and set aside. Exchange slicing disc for multipurpose blade in work bowl. With processor running, add garlic through the small feed tube. Process until finely chopped, 5 to 8 seconds. Add onion and bell pepper. Pulse 3 to 5 times, about 2 seconds each time, or until chopped. Add beans, corn, rice, bread crumbs, cumin, oregano, black pepper, cayenne pepper, and salt. Pulse 3 to 4 times, about 1 second each time, or until just mixed. Shape into 8 patties (about 1.3 cup [80 ml] each). In large nonstick skillet over medium heat, heat olive oil and butter. Add patties in batches, if necessary. Cook about 4 minutes, or until golden brown. Carefully turn. Top each...

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