When there were no blenders as an essential part of the kitchen, even then people used to make soups. The key to cooking soups without a blender, is to squish the vegetables down to a pulp, by cooking them. If someone has a ricer in their kitchen, then they can get similar results from it.
Recipe#1 To Make Butternut Soup Without A BlenderTake 1 large butternut squash, and remove its seeds. Get onion, garlic, carrot, chicken stock or beef stock, chicken bouillon cubes and half cup heavy thickened cream. Take a pot to accommodate all the ingredients; put every ingredient in it, but not the cream. For spices, a chef can add nutmeg, cinnamon, and honey. Stir the soup, until it gets a creamy shape, or if there is an immersion blender in the kitchen, use it to blend the vegetables. Also go and check out the how to make butternut soup without a blender – find more.
Recipe #2 To Make Butternut Soup Without A BlenderTake 1 medium butternut squash, peel and core it into 1 inch cubes. Take a large pan, and put it on medium heat; put the butternut cubes in it, pour 2 tbsps of olive oil, and cook the mixture for 5 minutes, until it becomes light brown. Add 4 cups of chicken broth, when there is a nutty aroma in the air, and then simmer the butternut for 20 minutes. This is sufficient time to make it tender.
Take a fork and then squish the pieces to see if they have become soft. If they haven’t, then simmer them a little more. Use an immersion blender to make the contents smooth, and then transfer them to the pot. Simmer on low heat, and add salt and pepper to taste. Top it with sour cream or toasted pumpkin seeds.