Butternut Squash Soup

Take this soup for a spin, and then try the Thai variation to enliven your taste buds.

Ingredients
1 large 2 tbsp 1 c 1 1 stalk 1 tsp tsp tsp butternut squash olive oil water carrot celery onion dried thyme kosher salt ground black pepper

2 (14 oz) cans low-sodium chicken broth

INSTRUCTIONS
Preheat oven to 400F. 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 cup water to prevent squash from drying. Bake until tender, approximately 4560 minutes. Reserve 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 saut for 23 minutes. Then add thyme, salt, and pepper. Cook until onion is translucent, another 23 minutes. Add 1 cup water, carrot, celery, and onion to WildSide jar and secure lid. Select "Batters." 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 and secure lid. Select "Soups." Pour into large pot, stir, and simmer, giving the flavors time to marry for a few minutes before serving.