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.
Preparation Details
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 4
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.
