Butternut Squash Soup
A rustic soup with creamy butternut squash, fresh vegetables, and the warming flavor of cinnamon.
Ingredients
- 3½ cup (500 g) butternut squash, peeled, seeded, roasted
- 2 (200 g) small apples, halved, seeded
- 2 (90 g) celery stalk
- 4 (240 g) medium carrots, halved
- 3 cups (720 ml) water, or vegetable stock
- 2 pinches ground cinnamon
- 2 pinches salt, optional
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 5 minutes 45 seconds or until heavy steam escapes from vented lid.
Chef's Notes
Spice this soup up with more cinnamon, or try adding ginger or maple syrup to give it a fall touch.
Nutrition Information
| Serving Size | 1 serving (386 g) |
| Amount Per Servings | |
| Calories | 100 |
| Sodium | 250 mg |
| Total Carbohydrate | 26g |
| Dietary Fiber | 6g |
| Sugars | 10g |
| Protein | 2g |
Butternut Squash Soup is rated
out of
5 by
60.
Rated 4 out of
5
by
Carlyyy from
Trial and error
I have made this soup twice now and although have liked it both times, after reading reviews the second time around I made some tweaks. I sautéed one apple in a clove of garlic and coconut oil prior to blending. I also only used one apple total as the first time making the soup the apple was overpowering. I added a couple pieces of cauliflower as well as an extra piece of celery and a pinch of ginger and it was delish! Tastes good mixed with chopped veggies as well. The first time I added some maple syrup as well so it may just have been overall too sweet for me. This time is much better. Made a ton of soup!
Date published: 2020-11-30
Rated 5 out of
5
by
LindaD18 from
Tasty!
Love this recipe - and has become a family favorite (except when I put too much cinnamon in!). The apple gives the soup a pleasant taste. Highly recommended.
Date published: 2017-04-19
Rated 2 out of
5
by
Celia36 from
Not for me
There is too much carrot in this recipe. It tastes more like carrot than anything else. I would just use half next time and I think it would help to roast the carrot with the butternut squash to lighten the flavor and sweeten the soup more.
Date published: 2019-01-05
Rated 4 out of
5
by
Trimama from
Love the consistency/made some additions
Just fired up my new vitamix today and made this soup. I made it as directed but left out the cinnamon. I also sautéed a leek and some fresh sage and added that and a dollop of cream cheese before blending. I topped the soup with roasted/salted sunflower seeds after I put it in the bowl. Really delicious and loved the consistency.
Date published: 2019-01-03
Rated 5 out of
5
by
Renee202 from
Love it!
It's easy to make. You can tweak it if you like but this is a great basic simple and clean recipe. I have been making this for years.
Date published: 2019-01-20
Rated 5 out of
5
by
Vitamixlvr from
My favorite soup in the Vitamix!
Try sauteing a garlic clove with the apple before adding to the mix. Also if you want to make it creamy in a non-dairy way add steamed cauliflower. Also a sprinkle of curry or ginger takes it up a notch. Great fall and winter soup!
Date published: 2019-11-06
Rated 5 out of
5
by
JohnVegas from
A New Butternut soup recipe made w my Vitamix
First leave in all the seeds in the squash and even add 1/4 cup pumpkin seeds. (They add a delicious and nutritious taste to the final soup and will become completely pulverized into the final velvety smooth and rich soup - with the magic of a vitamix - the greatest tool for creating the finest creamiest soups ever! ) Cut squash in half, add salt, pepper, and 2 tbsp of coconut oil and roast at 350 for 1-1 1/4 hour. While roasting, sautéed 1 chopped yellow onion, 2 shallots and 3 tbsp fresh chopped ginger in 1-2 tbsp of coconut oil. Remove from heat when onions are translucent. Then add 1 can of coconut miok and 1/2 container of 32 oz organic vegetable broth. Put all mixture into vitamin and purée for 3-4 minutes ( 2 smoothie setting cycles) and return the puréed mix to large soup pot9 use same pot for sautéing onion/shallot/ginger mixture). When squash is done roasting (soft and tender) scoop out squash, seeds from skin with a large serving spoon and place roasted squash and seeds into vitamin with balance of vegetable broth - you may need part of an additional container of vegetable broth so just buy 2. Purée squash seeds and broth in vitamin for 2 smoothie cycles or 1 soup cycle and add to onion/shallot/ginger mixture. Stir all liquid together and simmer in pot for 15 min. Serve with a small amount of toasted coconut if you like and ENJOY!
Date published: 2019-11-08
Rated 4 out of
5
by
SB72 from
Like it I think
This is the first non-smoothie I’ve made with my brand new vitamix. This soup was very easy to make and has many flavors. I added a cup of kale and a clove of garlic per some of the other reviews. It says to serve immediately....well I’d recommend letting cool slightly. I was not expecting the soup to be soooo hot coming out of the vitamix! I am not used to soups that don’t have chunks of veggies and meat so I am not 100% sure I like it as is.
Date published: 2019-06-23
