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Butternut Squash Soup

Enjoy the flavors of this rustic soup with creamy butternut squash, fresh vegetables, and the warming flavor of cinnamon.
butternut squash in a bowl

Submitted By:

Dietary Interests: Gluten-Free , Heart Friendly , High Fiber , Low Calorie , Nutritarian , Vegan , Vegetarian

Yield:

1 ⅖ l (4 servings)

Total Time:

25 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

1.4 l (4 servings)

Total Time:

26 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

720 ml (2 servings)

Total Time:

27 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 500 g (3 ½ cups) butternut squash, peeled, seeded, roasted
  • 200 g (2 small) apple, halved, seeded
  • 90 g (2 ) celery stalks
  • 300 g (4 medium) carrots
  • 720 ml (3 cups) water [or vegetable stock]
  • (2 pinches) ground cinnamon
  • (2 pinches) salt, optional

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.

Chef's Notes

  • Spice this soup up with more cinnamon, 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

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. 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 (1 ¾ cups) butternut squash, peeled, seeded, roasted
  • 100 g (1 small) apple, halved, seeded
  • 45 g (1 ) celery stalk
  • 150 g (2 medium) carrots
  • 360 ml (1 ½ cups) water [or vegetable stock]
  • (1 pinch) ground cinnamon
  • (1 pinch) salt, optional

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its  highest speed.  Blend for 7 minutes 30 seconds.

Chef's Notes

Spice this soup up with more cinnamon, or try adding ginger or maple syrup to give it a fall touch.