VITAMIX BUTTERNUT SQUASH SOUP RECIPE 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:

• Steam the squash and apple until soft.
• While your squash is steaming, saute the onion and garlic in butter until the onion is clear.
• Add the remaining ingredients to the blender and blend for 3 or 4 minutes, or until the mixture thickens.
• Add the squash, apple and onion to the blender.
• Blend until smooth, less than one minute. Serve immediately.