Vitamix® Butternut Squash Soup
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Source:

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.