Vitamix Butternut Squash Soup

For this creamy soup recipe, roasted butternut squash combines with sautéed vegetables, chicken broth, milk, and half-and-half in the Vitamix blender.

• 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

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

Step 3

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

Step 4

Meanwhile, heat olive oil in a large skillet over medium heat. Add carrot, onion, and garlic; cook until fragrant, 3 to 5 minutes. Set aside off heat.

Step 5

Scoop squash flesh into a medium bowl; discard skins.

Step 6

Combine chicken broth, ½ cup evaporated milk, half-and-half, sautéed vegetable mixture, squash, cayenne pepper, salt, and black pepper in a high-performance blender (such as Vitamix); blend 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.

Step 7

Remove blender cap while blending; add 3 tablespoons evaporated milk. Blend on variable speed 1 for 10 seconds more.