Two sisters just blogging about their passion: halal food!

Butternut Squash Soup

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Butternut Squash Soup

Lately we have been experimenting with soups and came across Butternut Squash Soup recipe from Blendtec. We gave it a try with slight adjustment and loved it! In fact not just us, but our whole family loved it.

Here’s the recipe:

1   large butternut squash (approximately 4-5 lbs)
2   tbsp olive oil, divided
114   c water, divided
1   carrot
1   stalk celery
1   onion
18   tsp dried thyme
14   tsp kosher salt
18   tsp ground black pepper
312   c low-sodium chicken broth (28 oz)


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.

Source: Blendtec – Butternut Squash Soup

Adjustments to the Recipe

  • We initially replaced chicken broth with vegetable broth; however, given the high level of sodium present in vegetable broth, we replaced it with water and the soup still tasted great!
  • Butternut Squash soup tends to be somewhat sweet; we decided to add 2 stalks of celery as opposed to 1 and just loved how it enhanced the taste
  • We found that sprinkling some cilantro (during serving) enhanced the taste of soup
  • We recall we may have chopped up a clove (or two) of garlic and added it while sautéing some of the ingredients

Lastly and importantly, you can pretty much use any blender or hand blender to puree the ingredients at intervals mentioned in the recipe and it should generate the same results as Blendtec’s preset keys.

Author: HFE

The experiences and adventures of two sisters who happen to be 'halal food enthusiasts'.

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