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Vitamix® Butternut Squash Soup

Vitamix® Butternut Squash Soup

Cost $12, save $8

Source: Recommended by CookPal

  • 45 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Vegetables

    • 1 medium butternut squash, halved lengthwise and seeded
    • ⅔ cup chopped carrot
    • 🧅 ½ cup chopped onion
    • 🧄 1 clove garlic, chopped

  • Liquids

    • 2 cups chicken broth
    • ½ cup evaporated milk
    • ¼ cup half-and-half
    • 3 tablespoons evaporated milk

  • Seasonings

    • ¼ teaspoon cayenne pepper
    • 🧂 1 pinch salt and ground black pepper to taste

  • Oils

    • 3 tablespoons extra-virgin olive oil

STEPS

1

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

2

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

3

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

4

Meanwhile, heat oil in a skillet over medium heat; add carrot, onion, and garlic and sauté until fragrant, 3 to 5 minutes. Remove from heat.

5

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

6

Combine chicken broth, 1/2 cup evaporated milk, half-and-half, sautéed veggie mixture, cooked squash, cayenne pepper, salt, and pepper in a high-performance blender (such as Vitamix®) in the order listed. Blend for 5 minutes 45 seconds, then turn down to variable speed 1.

7

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

NUTRIENTS

Per 1 serving

🔥

338

Calories

  • 8
    Protein
  • 47
    Carbs
  • 16
    Fats

💡 Ensure the butternut squash is cool before handling to avoid burns.Use fresh vegetables for better taste and nutrients.Top the soup with paprika or parsley for added flavor and presentation.Adjust the cayenne pepper to taste for desired spiciness.