Butternut Squash Soup Recipe

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

Overview


Total time:  1 H  10 M 

Servings:  6

Calories:  130


Ingredients

  • 1 carrot
  • 1 stalk celery
  • 1/8 tsp. dried thyme
  • 1/8 tsp. ground black pepper
  • 1/4 tsp. kosher salt
  • 2 tbsp. olive oil divided
  • 1 onion
  • 1 1/4 cups water divided
  • 3 1/2 cups low-sodium chicken broth (28 oz.)
  • 1 large butternut squash (approximately 4-5 lbs.)

Nutritional Information

  • Serving Size: 1 cup
  • Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 125mg
  • Carbohydrates: 19g
  • Fiber: 5g
  • Sugar: 4g
  • Protein: 4g

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.

Notes

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.



27 comments


  • Betty

    Sounds very good


  • Leda

    What so I do with the other half of squash??


  • Blendtec

    You can make the recipe again in a few days.


  • byama

    The Thai version is where it’s at!


  • Roberta

    I’ll tell you what I do as a single person. I make the larger recipe, then freeze soup for future meals. That way on busy days, I don’t have to cook. It is also handy to pull out when my grandsons come over. They are always hungry.


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