Vitamix® Butternut Squash Soup
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
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
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
Blend for 5 minutes 45 seconds, then turn down to variable speed
Remove the cap while still blending and pour in remaining 3 tablespoons evaporated milk. Blend on variable speed 1 for 10 seconds more.
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