Vitamix Butternut Squash Soup

Sautéed vegetables are combined with roasted butternut squash in the Vitamix and blended into a creamy soup that will appeal to even the pickiest eater.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 338 Calories

Ingredients

• 1 pinch salt and ground black pepper to taste
• 2 cups chicken broth
• 3 tablespoons evaporated milk
• 1 clove garlic, chopped
• 3 tablespoons extra-virgin olive oil
• 1 medium butternut squash, halved lengthwise and seeded
• 0.25 cup half-and-half
• 0.5 cup chopped onion
• 0.25 teaspoon cayenne pepper
• 0.5 cup evaporated milk
• 0.66666668653488 cup chopped carrot

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Step 2

Roast in the preheated oven until squash is fork tender and easily pierced with a knife, 45 to 50 minutes.

Step 3

Remove the cap while still blending and pour in remaining 3 tablespoons evaporated milk. Blend on variable speed 1 for 10 seconds more.

Step 4

Place butternut squash halves, flesh-side up, on the prepared baking sheet.

Step 5

Meanwhile, heat olive oil in a large skillet over medium heat. Add carrot, onion, and garlic; sauté until fragrant, 3 to 5 minutes. Remove from heat and set aside.

Step 6

Remove squash from the oven and cool until easily handled. Scoop flesh into a medium bowl; discard skins.

Step 7

Combine chicken broth, 1/2 cup evaporated milk, half-and-half, sautéed vegetable mixture, squash, cayenne pepper, salt, and pepper in a high-performance blender (such as Vitamix). Start blending on variable speed 1 and gradually increase to variable speed 10. Blend for 5 minutes and 45 seconds, then turn down to variable speed 1.