Vitamix Butternut Squash Soup

So, you’ve just bought or been given your very own Vitamix. If you’re looking for the perfect recipe to try it out, the search is over. This butternut squash soup is the epitome of fall flavors. It’s sweet and creamy, cozy and warming, and just purely delightful. And thanks to the Vitamix, you can whip it up in no time, no cooking necessary. So, what are you waiting for? Ready that majestic blender of yours, and let’s begin.

Vitamix Butternut Squash Soup

This Vitamix butternut squash soup is surprisingly creamy, even without cream. The power of this blender is truly unmatched. With this recipe, you can indulge in the classic autumn soup without worrying about the calories. It’s wonderfully sweet, rich, and full of flavor, but secretly healthy at the same time.

Ingredients

Butternut Squash – This is a recipe for butternut squash soup, after all. You can use either a whole squash or get pre-cubed squash, so there’s no more need to slice. Apples – for extra sweetness and a touch of acidity. Any variety will do, but I personally prefer Granny Smiths because I like the mild tartness they add to the soup. If you can’t get a hold of apples, use pears instead. Celery – for a nice, herby flavor. Carrots – They add an extra layer of sweetness that complements the flavor of the squash. Water Or Vegetable Stock – Chicken or beef works great as well. If you want the soup creamier, you can swap this out for cream, milk, half-and-half, or coconut milk. Cinnamon – it’s optional, but its warmth really makes the soup pop! Salt – to taste.

Why Is My Butternut Squash Soup Gritty?

The butternut squash isn’t tender enough. Be sure it’s roasted until fork-tender before you start blending. Tough butternut squash makes a grainy and gritty soup.

How Do I Thicken Butternut Squash Soup?

There are several ways to thicken soup when it’s a little too runny. The first and easiest option is to blend it with cream, half-and-half, or coconut milk. Not only will these ingredients thicken the soup nicely, but they’ll also make it more flavorful. Yogurt also does the job wonderfully and will even give the soup a slight tartness. Add in some cubes of stale bread and blend away. The starch in the bread will help thicken the soup. If you don’t mind cooking instead of just blending, here are more options you can try:

Make a cornstarch or flour slurry. Spoon out a few tablespoons of soup into a small bowl. Add 2 tablespoons of cornstarch or flour and whisk until dissolved. Pour the soup and the slurry into a pot over low-medium heat and stir until thick.Let the soup simmer, uncovered, over low heat. This will cause some of the liquid to evaporate, which will then thicken the soup.

Tips for Making The Best Soups

The one thing you need to keep in mind when making butternut squash soup is the importance of roasting the butternut squash first. It’s an additional step that’ll take an extra hour, but it couldn’t be more worth it.

First, roasted butternut squash is remarkably tastier than raw squash. Roasting releases the natural sugars in the squash, giving it a lovely caramelized flavor. It’s sweeter, earthier, smokier, and just downright more delicious. Second, you won’t be burdened with the arduous task of peeling, seeding, and slicing raw butternut squash. Once roasted, it’ll be so tender you, can just easily scoop out its flesh with a spoon. Effortless! To roast: bake a hunk of butternut squash at 400 degrees Fahrenheit for 25-30 minutes.

While you’re at it, roast the apples and carrots as well. Bake the carrots at 400 degrees Fahrenheit for 20 minutes, and the apples for 30 to 35 minutes.Take your soup to the next level by sauteing some onions and garlic in olive oil and throwing it into the mix. Besides the appetizing aroma, these spices add so much flavor to the soup.A little seasoning goes a long way. Season the soup with salt and pepper at the end of blending to brighten its flavor.If adding spices, toast them first for 2 minutes to bring out their flavors even more.Butternut squash soup is tastier the next day because it will have had time for the flavors to marry. That said, I highly recommend you make it in advance. Just make it the night before and reheat it the following day.Store butternut squash soup in an airtight container and refrigerate for up to 4 to 7 days. Warm in the microwave or on the stove over low heat until heated through.To freeze, place the soup in a freezer-safe container and freeze for up to 2 months. Thaw it in the fridge overnight and warm it in the microwave or on the stove over low heat until heated through.The soup will thicken the longer it’s stored. If you want to thin it out, just mix in some milk, broth, or half-and-half while reheating.

Variations

Sweeten the soup with honey, maple syrup, or pancake syrup. Start with one tablespoon, taste, and adjust as needed. For extra richness, add some butter. Cream or coconut milk works, too, although it will make the soup a little on the heavy side. For a Thai-inspired soup, add 1-2 tablespoons of red curry paste and 1/2 teaspoon ground ginger. Serve with lime wedges and fresh cilantro. For a Mexican flair, add 1 1/2 teaspoons cumin and chipotle chili powder. Serve with lime wedges and fresh cilantro. It won’t be as flavorful, but in a pinch, you can also use pumpkin puree. Make the soup more exciting with toppings. The possibilities are endless!

Nuts: toasted walnuts, pine nuts, candied pecansCheese: cheddar, feta, parmesanHerbs: cilantro, chives, sage, thymeGreens: microgreens, arugulaBacon and Croutons for crunch

Serving Suggestions

I don’t mind enjoying a bowl of butternut squash soup on its own, but it’s hardly filling. To make a more substantial meal out of it, serve butternut squash soup with any of these dishes: Dinner Rolls – you can’t go wrong with soup and bread! Just imagine dipping a soft and pillowy bread roll into a warm bowl of butternut squash soup. It makes your mouth water, doesn’t it? Grilled Cheese Sandwich – now you’re talking. Butternut squash soup and a grilled cheese sandwich are the ultimate winter comfort food. You can also have a light meal by pairing the soup with a garden salad. Since butternut squash soup is already creamy, I like a light salad dressing, such as a vinaigrette, to counterbalance the richness. Butternut squash soup is easy enough to make on any given weekday, but it’s also delicious enough to serve on a holiday. Make your Thanksgiving or Christmas merrier with this cozy soup! It’s a great complement to turkey, ham, chicken, and all sorts of meat entrees, so you won’t have a hard time pairing it.