Best 3 Vitamix Butternut Squash Soup Recipes

Butternut squash soup is a delicious and nutritious dish that is perfect for a cold fall or winter day. It is also a great way to use up leftover butternut squash. There are many different ways to make butternut squash soup, but this recipe uses a Vitamix blender to create a smooth and creamy soup. The soup is made with butternut squash, carrots, celery, onion, garlic, and vegetable broth. It is then seasoned with salt, pepper, and nutmeg. The soup can be served with a variety of toppings, such as croutons, roasted pumpkin seeds, or a dollop of sour cream.

Here are our top 3 tried and tested recipes!

VITAMIX® BUTTERNUT SQUASH SOUP

Vitamix® Butternut Squash Soup image

I was looking for a great butternut squash soup recipe that was creamy with great flavor. I found that 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.

Provided by APat

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 11

Ingredients

1 medium butternut squash, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
⅔ cup chopped carrot
½ cup chopped onion
1 clove garlic, chopped
2 cups chicken broth
½ cup evaporated milk
¼ cup half-and-half
¼ teaspoon cayenne pepper
1 pinch salt and ground black pepper to taste
3 tablespoons evaporated milk

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Place butternut squash halves on the prepared baking sheet, flesh side up.
Roast in the preheated oven until squash is fork tender and easily pierced with a knife, 45 to 50 minutes.
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.
Remove squash from the oven and cool until easily handled. Scoop cooked squash into a bowl; discard skins.
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.
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 : Calories 338.3 calories, Carbohydrate 46.5 g, Cholesterol 21.4 mg, Fat 15.9 g, Fiber 7.2 g, Protein 7.7 g, SaturatedFat 4.6 g, Sodium 701.8 mg, Sugar 13.9 g

VITAMIX BUTTERNUT SQUASH SOUP

Vitamix Butternut Squash Soup image

Provided by insanelygood

Categories Recipes Soup

Number Of Ingredients 7

Ingredients

3 1/2 cups butternut squash, peeled, seeded, and roasted (500 grams)
2 small apples, halved and seeded (200 grams)
2 celery stalks (90 grams)
4 medium carrots (300 grams)
3 cups water or vegetable stock (720 ml)
2 pinches ground cinnamon
2 pinches salt, optional

Steps:

Place the butternut squash, apples, celery, carrots, water or stock, cinnamon, and salt into the Vitamix. Secure the lid.
Blend initially on its lowest speed, and increase quickly to the highest speed. Continue blending for 5 minutes and 45 seconds, or until heavy steam escapes from the lid. Serve and enjoy!

Nutrition Facts : Calories 100 cal

BUTTERNUT SQUASH SOUP IN THE VITAMIX

Butternut Squash Soup in the Vitamix image

Found this recipe online and made it. It tasted so yummy and I want to share it, as well as keep it with all my other recipes! The original site http://thehappyhousewife.com/cooking/butternut-squash-soup/

Provided by kristinj09

Categories Low Protein

Time 21m

Yield 1 soup, 4 serving(s)

Number Of Ingredients 9

Ingredients

3 cups butternut squash, peeled, seeded, and cubed
1 large apple, peeled and quartered
1 tablespoon butter
1/3 cup onion, chopped
1 tablespoon minced garlic
1/4 cup flour
1/4 teaspoon thyme
1/8 teaspoon salt
1 1/4 cups chicken broth

Steps:

Steam the squash and apple until soft.
While your squash is steaming, saute the onion and garlic in butter until the onion is clear.
Add the remaining ingredients to the blender and blend for 3 or 4 minutes, or until the mixture thickens.
Add the squash, apple and onion to the blender.
Blend until smooth, less than one minute. Serve immediately.

Nutrition Facts : Calories 150.8, Fat 3.6, SaturatedFat 2, Cholesterol 7.6, Sodium 337.1, Carbohydrate 28.2, Fiber 3.9, Sugar 8.9, Protein 3.9

Tips:

Choose the right butternut squash: Look for a squash that is heavy for its size, with a deep orange color and smooth, unblemished skin.
Roast the squash before pureeing it: Roasting brings out the natural sweetness and flavor of the squash. You can roast the squash in the oven or on a grill.
Use a high-quality vegetable broth: The broth is an important part of the soup, so make sure to use a good quality broth that is flavorful and not too salty.
Don't overcrowd the pot: When you're adding the ingredients to the pot, don't overcrowd it. This will prevent the soup from cooking evenly.
Season to taste: Once the soup is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or other spices.

Conclusion:

Butternut squash soup is a delicious and nutritious dish that is perfect for a fall or winter meal. It's easy to make and can be tailored to your own taste preferences. With the right ingredients and a little bit of time, you can create a delicious and satisfying soup that the whole family will enjoy.