Vitamix Butternut Squash Soup
Description
For this creamy soup recipe, roasted butternut squash combines with sautéed vegetables, chicken broth, milk, and half-and-half in the Vitamix blender.
Ingredients
•
1 medium butternut squash, halved lengthwise and seeded
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3 tablespoons extra-virgin olive oil
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2/3 cup chopped carrot
•
1/2 cup chopped onion
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1 clove garlic, chopped
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2 cups chicken broth
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1/2 cup evaporated milk
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1/4 cup half-and-half
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1/4 teaspoon cayenne pepper
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1 pinch salt and ground black pepper to taste
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3 tablespoons evaporated milk
Directions
1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2
Place butternut squash halves, flesh-sides up, on the prepared baking sheet.
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.
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.
5
Scoop squash flesh into a medium bowl; discard skins.
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.
7
Remove blender cap while blending; add 3 tablespoons evaporated milk. Blend on variable speed 1 for 10 seconds more.