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Vitamix® Butternut Squash Soup
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
- Aromatic veggies sautéed, blended with roasted butternut squash into a creamy, irresistible soup.
Ingredients:
  • 1 medium butternut squash, halved lengthwise and seeded
  • 3 tablespoons extra-virgin olive oil
  • 0.66666668653488 cup chopped carrot
  • 0.5 cup chopped onion
  • 1 clove garlic, chopped
  • 2 cups chicken broth
  • 0.5 cup evaporated milk
  • 0.25 cup half-and-half
  • 0.25 teaspoon cayenne pepper
  • 1 pinch salt and ground black pepper to taste
  • 3 tablespoons evaporated milk
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C) and elegantly line your baking sheet with parchment paper.
  • Arrange the butternut squash halves facing upwards on the baking sheet.
  • Roast the squash in the preheated oven for 45 to 50 minutes, until it is fork tender and easily pierced with a knife.
  • Heat oil in a skillet over medium heat. Saute carrot, onion, and garlic until fragrant, about 3 to 5 minutes. Remove from heat.
  • Take the squash out of the oven and let it cool until easy to handle. Transfer the cooked squash to a bowl, and discard the skins.
  • In a high-performance blender like Vitamix®, blend together chicken broth, 1/2 cup evaporated milk, half-and-half, sautéed veggies, cooked squash, cayenne pepper, salt, and pepper in the specified order. Start blending on low speed, gradually increasing to high for 5 minutes and 45 seconds before reducing the speed.
  • While the blender is still running, uncover and slowly add the remaining 3 tablespoons of evaporated milk. Blend on speed 1 for an additional 10 seconds.

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