Butternut Squash Soup

Take this soup for a spin, and then try the Thai variation to enliven your taste buds.

Yields6 Servings
Total Time1 hr 10 mins

Ingredients

 1 carrot
 1 stalk celery
  tsp dried thyme
  tsp ground black pepper
 ¼ tsp kosher salt
 2 tbsp olive oil divided
 1 onion
 1 ¼ cups water divided
 3 ½ cups cups low-sodium chicken broth (28 oz.)
 1 large butternut squash (approximately 4-5 lbs.)

Instructions

1

Preheat oven to 400°F.

2

Cut butternut squash in half lengthwise, remove seeds, and pierce squash skin with fork.

3

Brush squash halves with 1 tablespoon oil, and place halves flesh-side down in pan.

4

Fill pan with ¼ cup water to prevent squash from drying.

5

Bake until tender, approximately 45–60 minutes. Reserve ½ of baked butternut squash for future meal.

6

Meanwhile, add carrot, celery, and onion to WildSide+ jar. Secure lid and press "Pulse" several times, until vegetables are chopped.

7

Heat 1 tablespoon oil in large pot. Add carrot, celery, and onion, and sauté for 2–3 minutes. Then add thyme, salt, and pepper. Cook until onion is translucent, another 2–3 minutes.

8

Add 1 cup water, carrot, celery, and onion to WildSide+ jar. Secure lid and select "Batter" or blend on Medium Low (speed 3 or 4) for 30 seconds.

9

Pour pureed vegetables back into large pot. Add one can of chicken broth to pot; simmer.

10

Meanwhile, scoop flesh from one squash half. Add second can of broth and squash flesh to WildSide+ jar. Secure lid and select "Soup" or blend on High (speed 8 or 9) for 90-180 seconds.

11

Pour into pot with pureed vegetables, stir, and simmer, giving flavors time to marry for a few minutes before serving.

Ingredients

 1 carrot
 1 stalk celery
  tsp dried thyme
  tsp ground black pepper
 ¼ tsp kosher salt
 2 tbsp olive oil divided
 1 onion
 1 ¼ cups water divided
 3 ½ cups cups low-sodium chicken broth (28 oz.)
 1 large butternut squash (approximately 4-5 lbs.)

Directions

1

Preheat oven to 400°F.

2

Cut butternut squash in half lengthwise, remove seeds, and pierce squash skin with fork.

3

Brush squash halves with 1 tablespoon oil, and place halves flesh-side down in pan.

4

Fill pan with ¼ cup water to prevent squash from drying.

5

Bake until tender, approximately 45–60 minutes. Reserve ½ of baked butternut squash for future meal.

6

Meanwhile, add carrot, celery, and onion to WildSide+ jar. Secure lid and press "Pulse" several times, until vegetables are chopped.

7

Heat 1 tablespoon oil in large pot. Add carrot, celery, and onion, and sauté for 2–3 minutes. Then add thyme, salt, and pepper. Cook until onion is translucent, another 2–3 minutes.

8

Add 1 cup water, carrot, celery, and onion to WildSide+ jar. Secure lid and select "Batter" or blend on Medium Low (speed 3 or 4) for 30 seconds.

9

Pour pureed vegetables back into large pot. Add one can of chicken broth to pot; simmer.

10

Meanwhile, scoop flesh from one squash half. Add second can of broth and squash flesh to WildSide+ jar. Secure lid and select "Soup" or blend on High (speed 8 or 9) for 90-180 seconds.

11

Pour into pot with pureed vegetables, stir, and simmer, giving flavors time to marry for a few minutes before serving.

Butternut Squash Soup

Leave a Reply

Your email address will not be published.