BUTTERNUT SQUASH SOUP VITAMIX VEGAN RECIPES

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.

Steps:

• Heat olive oil in a large heavy bottom pot (I used a 5.5 quart Dutch Oven) over medium heat. Add in the onion, celery, and carrots. Cook, stirring frequently, until all vegetables are softened, 5-6 minutes.
• Add in the garlic and cook for 30 seconds.
• Add in the squash, apple, vegetable stock, salt and pepper. Put the lid on, bring to a boil, turn down the heat to medium, and cook until a knife inserted into a squash comes in and out easily.
• Puree the soup using an immersion blender. Alternatively, you can blend the soup in a blender (like Vitamix).
• Ladle soup into bowls. Top it off with a dollop of créme fraîche and garnish it with parsley. Serve.