Butternut Squash Soup
A rustic soup with creamy butternut squash, fresh vegetables, and the warming flavor of cinnamon.
Ingredients
- 500 g (3½ cup) butternut squash, peeled, seeded, roasted
- 200 g (2 Tablespoon) small apples, halved, seeded
- 90 g (2 Tablespoon) celery stalk
- 300 g (4 Tablespoon) medium carrots
- 720 ml (3 cups) water, or vegetable stock
- Tablespoon (2 pinches) ground cinnamon
- Tablespoon (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.
Ingredients
- 500 g (3½ cup) butternut squash, peeled, seeded, roasted
- 200 g (2 Tablespoon) small apples, halved, seeded
- 90 g (2 Tablespoon) celery stalk
- 300 g (4 Tablespoon) medium carrots
- 720 ml (3 cups) water, or vegetable stock
- Tablespoon (2 pinches) ground cinnamon
- Tablespoon (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.
Ingredients
- 250 g (1¾ cup) butternut squash, peeled, seeded, roasted
- 100 g (1 Tablespoon) small apple, seeded, halved
- 45 g (1 Tablespoon) celery stalk
- 150 g (2 Tablespoon) medium carrots
- 360 ml (1½ cup) water, or vegetable stock
- Tablespoon (1 pinch) cinnamon
- Tablespoon (1 pinch) 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 7 minutes 30 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.
