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.
Ingredients
- medium butternut squash, halved lengthwise and: 1 piece (seeded)
- extra-virgin olive oil: 3 Tbsp
- carrot: 0.66667 cup (chopped)
- onion: 0.5 cup (chopped)
- clove garlic: 1 piece (chopped)
- chicken broth: 2 cups
- evaporated milk: 0.5 cup
- half-and-half: 0.25 cup
- cayenne pepper: 0.25 tsp
- pinch salt and ground black pepper: 1 piece (to taste)
- evaporated milk: 3 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
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Place butternut squash halves on the prepared baking sheet, flesh side up.
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Roast in the preheated oven until squash is fork tender and easily pierced with a knife, 45 to 50 minutes.
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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.
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Remove squash from the oven and cool until easily handled. Scoop cooked squash into a bowl; discard skins.
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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.
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Remove the cap while still blending and pour in remaining 3 tablespoons evaporated milk. Blend on variable speed 1 for 10 seconds more.
