Butternut Squash SoupTake this soup for a spin, and then try the Thai variation to enliven your taste buds.
Preheat oven to 400°F. Cut butternut squash in half lengthwise, remove seeds, and pierce squash skin with fork. Brush squash halves with 1 tablespoon oil, and place halves flesh-side down in pan. Fill pan with ¼ cup water to prevent squash from drying. Bake until tender, approximately 45–60 minutes. Reserve ½ of baked butternut squash for future meal.
Meanwhile, add carrot, celery, and onion to WildSide+ jar. Secure lid and press "Pulse" several times, until vegetables are chopped. 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.
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.
Pour pureed vegetables back into large pot. Add one can of chicken broth to pot; simmer.
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. Pour into pot with pureed vegetables, stir, and simmer, giving flavors time to marry for a few minutes before serving.
- Servings 6.0
- Sodium 125 mg
- Serving Size 1 c
- Carbohydrates 19 g
- Calories 130
- Fiber 5 g
- Fat 6 g
- Sugar 4 g
- Saturated Fat 1 g
- Protein 4 g
- Cholesterol 0 mg
For a Thai twist, follow directions above and add 1 tablespoon red curry paste and 1 tablespoon peeled fresh ginger to carrot, celery, and onion mixture. Cook until aromatic. When adding vegetable mixture and water to WildSide+ jar, substitute ⅓ cup water with ⅓ cup coconut milk.
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