Butternut Squash Soup
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This dairy-free soup gets its creaminess from the cashews and is loaded with flavor!
1 large yellow onion, chopped
1 cup raw cashews
1 large apple, peeled, cored, chopped
1 large carrot, peeled, chopped
2 lbs. butternut squash, cubed
1 teaspoon fresh thyme leaves
1 bay leaf
4 cups vegetable stock
Kosher salt and black pepper, to taste
- Heat oil in a large saucepan over medium heat and add the onions, cooking until they begin to soften, about 5 minutes. Add the cashews and cook, stirring for about 5 minutes.
- Add the apple, carrot, squash, thyme, and bay leaf to the pot and cook for 5 minutes. Add the stock and stir to combine. Bring the soup to a boil and reduce the heat to med-low, allowing to simmer until the squash is easily pierced with a knife, 20 to 25 minutes. Remove and discard bay leaf.
- Allow the soup to cool to room temperature. Working in two batches, ladle half of the soup into the 72-ounce Pitcher. Turn unit ON and select "Auto-iQ™ FOOD PUREE". Return soup to saucepan and simmer until heated through.
- Go ahead, embrace your inner meal prepper. We hear you, making smoothies the night before is a huge time saver. But, heads up, never store your smoothies with the blade assembly attached—active ingredients in some foods may lead to pressure buildup and possible injury. Store them with Sip & Seal™ Lids instead.