Name: Vitamix® Butternut Squash Soup
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Butternut squash, halved lengthwise and seeded - 1 medium; Extra-virgin olive oil - 3 tablespoons; Chopped carrot - ⅔ cup; Chopped onion - ½ cup; Garlic, chopped - 1 clove; Chicken broth - 2 cups; Evaporated milk - ½ cup; Half-and-half - ¼ cup; Cayenne pepper - ¼ teaspoon; Salt and ground black pepper to taste - 1 pinch; Evaporated milk - 3 tablespoons

Ingredients for - Vitamix® Butternut Squash Soup

1. Butternut squash, halved lengthwise and seeded 1 medium

2. Extra-virgin olive oil 3 tablespoons

3. Chopped carrot ⅔ cup

4. Chopped onion ½ cup

5. Garlic, chopped 1 clove

6. Chicken broth 2 cups

7. Evaporated milk ½ cup

8. Half-and-half ¼ cup

9. Cayenne pepper ¼ teaspoon

10. Salt and ground black pepper to taste 1 pinch

11. Evaporated milk 3 tablespoons

How to cook deliciously - Vitamix® Butternut Squash Soup

1 . Stage

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

2 . Stage

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

3 . Stage

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

4 . Stage

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.

5 . Stage

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

6 . Stage

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.

7 . Stage

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