RECIPES
CREAMY BUTTERNUT SQUASH SOUP
2 Tbsp. butter
1 small onion, chopped
2 lbs. butternut squash, peeled, seeded and cut into 1-inch cubes
½
cup chopped carrots
2 cups chicken or vegetable broth
1/8
tsp. salt
1/8
tsp. black pepper
½
cup heavy cream
Melt butter in large sauce pan on medium heat. Add onion; cook and stir 3
min. or until tender crisp. Add squash, chicken broth, salt and pepper. Bring
to boil. Reduce heat to medium low, cover and simmer 20 minutes or until
squash is tender. Puree squash mixture in two batches on speed 2, 15 sec.
or until smooth. Return pureed soup to sauce pan. Stir in cream and heat
through. Do not boil.
AUTO
number
1
2
3
4
5
Food type
Soup
Nut
Butters
Personal Jar /
Half Recipes
Dry Goods
Smoothies
Description
Puree perfectly
creamy soups
Cream
smooth or
chunky nut
butters
Use with
personal jar (not
included with all
models) or when
making a smaller
recipe/serving
Grind and chop
dry ingredients
Blend frozen
fruits and
ingredients
into a thick
consistency
Tips
When blending
hot liquids, do
not fill blender
more than 2/3
full to allow
for expansion
during blending
and to prevent
splattering.
Do not
exceed 3
cups of
nuts or use
less than 2
cups when
making nut
butters.
Do not fill
past the 20oz.
mark. For best
results using
personal jar, add
ingredients in
the following
order: liquids,
ice, hard foods,
soft foods,
powders.
When blending
dry goods, do
not exceed 1-2
cup volume.
Place dry goods
(rice, corn)
in freezer 15
minutes prior
to blending
to prevent
overheating.
For best
results using
full size
jar, place
ingredients in
the following
order: Liquids,
powders, soft
foods, hard
foods, ice.
Note:
When blending dry goods, you may experience abrasion on the inside of the jar,
making it cloudy. This is not preventable but is normal and will not impact the performance
of the blender.
