Vitamix® Butternut Squash Soup

I was looking for a great butternut squash soup recipe that was creamy with great flavor. I found that I liked elements of many of the ones out there, but none hit the mark. So I created my own in the Vitamix®! My husband is an extremely picky eater when it comes to food consistency and he loved it. I hope you do as well. This recipe is now in our regular rotation. Top with paprika and parsley or your desired spice.

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

Ingredients

• ½ cup evaporated milk
• ½ cup chopped onion
• ¼ teaspoon cayenne pepper
• 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
• ¼ cup half-and-half
• 1 medium butternut squash, halved lengthwise and seeded
• ⅔ 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

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

Step 3

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

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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