Vegan Blended Soup

Instructions

1. Step 1

   Set the large pot over medium heat and add the olive oil. Heat for 2 minutes until the oil shimmers.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: large pot — medium heat

2. Step 2

   Add the onion, garlic, and butternut squash, which are peeled, chopped, minced, and cubed as specified. Sauté with the wooden spoon for 8 minutes, stirring often, until the onion softens and the squash is lightly glossy but not browned.

   Timer: 8 min (fixed)

   Ingredients used: 800.0 gr Butternut Squash, 3.0 clove Garlic, 150.0 gr Onion

   Cookware: large pot — medium heat, wooden spoon — stir

3. Step 3

   Pour in the vegetable stock and bring it to a gentle simmer over medium heat. Cook for 20 minutes, stirring occasionally, until the squash is completely tender when pressed with the wooden spoon.

   Timer: 20 min (fixed)

   Ingredients used: 900.0 ml Vegetable Stock

   Cookware: large pot — medium heat, wooden spoon — stir

4. Step 4

   Add the salt, then carefully blend the hot soup in small batches in the blender until completely smooth and creamy, returning each batch to the large pot. Blend for 3 minutes total and serve when evenly smooth.

   Ingredients used: 3.0 gr Salt

   Cookware: blender — high speed, large pot — holding