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
- 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.
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.
I just made this with the Thai twist and it was wonderful! I only had 1 lb of squash so I just winged it with guessing how much to use of the other ingredients. Don’t be afraid, just do it!
The list of ingredients indicate "3.5 Cups of chicken broth" but Instructions only mentions 2 cups. What about the remaining 1.5 cups?!?
Wasn’t creamy enough for me.
For Thai version, I added a handful of fresh cilantro and 3 cloves of garlic during the bending of the carrot, celery & onion step and opted 2 tbsp of red curry paste as I like things on the spicy side. Also, I did’t have any celery on me so I just added Caesar rim spice (I think thats almost like celery salt!? haha) – It turned out wonderfully delicious! Perfect for a snowy day!
Can I substitute with kamboucha squash?
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