Inspiration Guide

BUTTERNUT SQUASH SOUP
PREP: 20 MINUTES | COOK: 40 MINUTES | CONTAINER: PITCHER ONLY* | MAKES: 8 SERVINGS
DIRECTIONS
1 Heat oil in a large saucepan over
medium heat. Add onion, cooking until
beginning to soften, about 5 minutes.
Add the cashews and cook, stirring, for
about 5 minutes.
2 Add the apple, carrot, squash, thyme,
and bay leaf to the saucepan and cook
for 5 minutes. Add the stock and stir to
combine. Bring the soup to a boil and
then reduce the heat to medium-low.
Allow soup to simmer until the squash
is easily pierced with a knife, 20 to 25
minutes. Remove and discard bay leaf.
3 Working in two batches, pour half the
soup into the Pitcher. Do not fill past
MAX HOT LIQUID line. Replace lid
and cap. Turn dial to SOUP, then press
START/STOP to begin. Repeat with
remaining soup.
INGREDIENTS
3 tablespoons olive oil
1 large yellow onion, peeled, chopped
1 cup raw cashews
1 large apple, peeled, cored, chopped
1 large carrot, peeled, chopped
2 pounds butternut squash, peeled, cubed
1 teaspoon fresh thyme leaves
1 bay leaf
4 cups vegetable stock
Kosher salt and ground black pepper, to taste
56 SOUPS
CAUTION: Lid cap is hot after blending.
Handle with care.
*Do not blend hot ingredients in any other blender
pitcher or cup besides the included Pitcher.