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.

Add 3½ cups broccoli florets and remaining ingredients to WildSide+ or FourSide jar. Secure lid and select “Soup” or blend on a High speed for 90-180, blending longer for hotter soup.

Add remaining ½ cup broccoli florets to jar. Secure lid and press “Pulse” 3–5 times or until broccoli florets are desired size.

Add ingredients to jar in order listed and secure lid.

Select “Ice Cream” cycle.

Note: If your Blendtec doesn’t feature an Ice Cream/Frozen Yogurt button, blend on a Low speed for 15 seconds, then blend on a Medium High speed for 30 seconds. If more blending is required, press pulse several times until desired texture is achieved.

Add ingredients to FourSide or WildSide+ jar in order listed.

Secure lid and select “Ice Crush” or blend on a Medium-Low speed for 30-40 seconds.

Add yolks, vinegar, salt, dijon mustard and 1/3 cup of oil to FourSide or WildSide+ jar and secure lid. Blend on a low speed (speed 1) for 50 seconds.

Start running it on a low speed again and near the opening of the plastic lid insert, add remainder of oil in a slow, steady stream until it appears the mayonnaise is nice and thick (approximately 20-30 seconds).

Stop the blending as the emulsification process has met its threshold.

Keep refrigerated. Will stay good until the expiration date of the eggs you used.

Note: It is very important to drizzle the oil in slowly – slower than you think! The slower you pour, the thicker the mayo will be. Pour it too fast and it will be runny.

Add ingredients to WildSide+ or FourSide jar in order listed and secure lid.

Run on “Hot” or “Soup” or “90” cycle twice or blend on a High speed for 180 seconds.

Add ingredients to FourSide or WildSide+ jar in order listed and secure lid.

Select “Smoothie” or blend on a Low speed for 10 seconds, then a Medium to Medium-Low speed for 10 seconds, then Medium to Medium-High speed for 40 seconds.