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.
You can but it will alter the flavor immensely because it’s fermented.
http://www.hungry-girl.com/… Towards the bottom
Just wondering if you could follow the same similar directions as the sweet potato bisque for this to make it less labour intensive? Also, is it really necessary to saute the carrot, celery and onion for this and any other soup recipe? What would be the result if you just baked or microwaved the squash(or any other main ingredient that needs cooking\softening) and just combined it and all the other uncooked secondary ingredients in the jar and just prepare it in one step on soup mode? If it’s not hot enough after one go, you could repeat in the blender or re-heat on stove or microwave.
Sarah is talking about a variety of Japanese squash called Kabocha – not Kombucha tea : ) – and yes, Sarah, assuming you get email notification of this response, you can substitute Kabocha. It’s a lovely squash.
Don’t forget there’s a cruelty free version – just use any veggie broth instead of the one containing chickens.
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