Take 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.
6 servings
1 cup
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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