Total time: 1 H 10 M
- 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.)
- Serving Size: 1 cup
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 125mg
- Carbohydrates: 19g
- Fiber: 5g
- Sugar: 4g
- Protein: 4g
- 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.
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.