Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Pureed Vegetable Soups 3.9 (17) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 15 mins Total Time: 45 mins Servings: 6 When we crave foods that are hearty and satisfying, pureed vegetable soups fit the bill on both counts. Pick your vegetable -- almost any will do -- and before you know it, you'll be dipping a spoon in a comforting, creamy bowlful that's surprisingly low in fat and calories. Ingredients 2 tablespoons olive oil 1 onion, coarsely chopped Coarse salt and ground pepper Vegetable of choice, such as butternut squash (see below for quantities and other options) 1 can (14.5 ounces) reduced-sodium chicken broth 1 to 3 teaspoons fresh lemon juice Directions In a large Dutch oven or pot, heat oil over medium. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes. Add vegetable, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until vegetable is tender, about 20 minutes. Working in batches, puree brothand vegetables in a blender untilsmooth, transferring to a clean potas you work. To prevent spattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice to taste. Cook's Notes Pick Your Vegetable:Parsnip: 2 1/2 pounds, peeled and cut into 1-inch chunks.Carrot: 2 1/2 pounds, peeled and cut into 1-inch chunks.Broccoli: 2 pounds, cut into florets, stalks peeled and cut into 1/2-inch chunks, plus1 baking potato, peeled and cut into 1-inch chunks.Celery Root: 2 pounds, peeled and cut into 1-inch chunks.Beet: 2 pounds, peeled and cut into 1-inch chunks.Mushroom: 20 ounces button mushrooms, trimmed and quartered, plus 1 baking potato, peeled and cut into 1-inch chunks.Butternut Squash: 3 pounds, peeled, seeded, and cut into 1-inch chunks.Cauliflower: 2 1/2 pounds, cored and cut into florets.Celery: 2 pounds celery, cut into 1-inch-thick pieces, plus 1 baking potato, peeled and cut into 1-inch chunks. Originally appeared: Everyday Food, January/February 2008 Rate It PRINT