I was looking for a great butternut squash soup recipe that was creamy with great flavor. I liked elements of many of the ones out there, but none hit the mark. So, I created my own in the Vitamix! My husband is an extremely picky eater when it comes to food consistency, and he loved it. I hope you do as well. This recipe is now in our regular rotation. Top with paprika and parsley or your desired spice.
Ingredients
- 1 medium butternut squash , halved lengthwise and seeded
- 3 tablespoons extra-virgin olive oil
- 0.67 cups chopped carrot
- 0.5 cups chopped onion
- 1 clove garlic , chopped
- 2 cups chicken broth
- 0.5 cups evaporated milk
- 0.25 cups half-and-half
- 0.25 teaspoons cayenne pepper
- salt and ground black pepper to taste
- 3 tablespoons evaporated milk
Instructions
-
1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
-
2
Place butternut squash halves, flesh-side up, on the prepared baking sheet.
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3
Roast in the preheated oven until squash is fork tender and easily pierced with a knife, 45 to 50 minutes.
-
4
Meanwhile, heat olive oil in a large skillet over medium heat. Add carrot, onion, and garlic; sauté until fragrant, 3 to 5 minutes. Remove from heat and set aside.
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5
Remove squash from the oven and cool until easily handled. Scoop flesh into a medium bowl; discard skins.
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6
Combine chicken broth, 1/2 cup evaporated milk, half-and-half, sautéed vegetable mixture, squash, cayenne pepper, salt, and pepper in a high-performance blender (such as Vitamix). Start blending 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.
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7
Remove the cap while still blending and pour in remaining 3 tablespoons evaporated milk. Blend on variable speed 1 for 10 seconds more.
Nutrition Facts
Per serving
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