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Vitamix® Butternut Squash Soup

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Vitamix® Butternut Squash Soup



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
  • Methods :

  • 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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