Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Pureed Vegetable Soups 3.8 (16) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print