Vitamix Butternut Squash Soup Recipes

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat your oven to 425 degrees fahrenheit. Slice the ends off the butternut squash. With a flat surface on the bulb end, stand the butternut squash on end and carefully slice it in half lengthwise.
• Use a spoon to remove the seeds and membrane.
• Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes.
• At the 30 minute point, coat the cut half of the onion with avocado oil and place it cut side down on the baking tray. Continue cooking for another 30 minutes, then remove from the oven.
• One the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer to a blender. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, butter and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for several minutes or until creamy. If using a Vitamix, you can use the soup setting to achieve a creamy and hot soup. Taste the soup and add more salt and pepper if needed.
• Pour the soup into bowls and garnish with pepitas, parsley and cracked black pepper.

VITAMIX® BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place butternut squash halves on the prepared baking sheet, flesh side up.
• Roast in the preheated oven until squash is fork tender and easily pierced with a knife, 45 to 50 minutes.
• Meanwhile, heat oil in a skillet over medium heat; add carrot, onion, and garlic and saute until fragrant, 3 to 5 minutes. Remove from heat.
• Remove squash from the oven and cool until easily handled. Scoop cooked squash into a bowl; discard skins.
• Combine chicken broth, 1/2 cup evaporated milk, half-and-half, sauteed veggie mixture, cooked squash, cayenne pepper, salt, and pepper in a high performance blender (such as Vitamix®) in the order listed. Start blending on variable speed 1 and gradually increase to variable speed 10. Blend for 5 minutes 45 seconds, then turn down to variable speed 1.
• Remove the cap while still blending and pour in remaining 3 tablespoons evaporated milk. Blend on variable speed 1 for 10 seconds more.

BUTTERNUT SQUASH SOUP IN THE VITAMIX

Steps:

• Steam the squash and apple until soft.
• While your squash is steaming, saute the onion and garlic in butter until the onion is clear.
• Add the remaining ingredients to the blender and blend for 3 or 4 minutes, or until the mixture thickens.
• Add the squash, apple and onion to the blender.
• Blend until smooth, less than one minute. Serve immediately.

10 BEST VITAMIX SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious soup in 30 minutes or less!