I’m a fan of the fact that the Vitamix blends and heats all at the same time. Sure, I could use my immersion blender in the pot, but this just seems easier to me.
I looked at a number of recipes for butternut squash soup, coming to the conclusion that I wanted to use roasted squash for my soup. Some recipes called for steamed or boiled squash. Blech. Why not take advantage of all the additional flavours that come from roasting a butternut squash? It’s really no more work (it may even be less work). At the same time, I also roasted beets and sweet potatoes so that I’d have them ready for salads this week.
I was happy with the way the soup turned out, as I created it from looking at a number of other recipes. None of them were quite what I was looking for. With the Vitamix, I really didn’t see the need to add milk or cream. It’s creamy enough.
One of the things Jay doesn’t love about Vitamix soups is how fluffy they get. Due to the 6.5 minutes of blender time, there’s quite a bit of air in the soup when it’s done. I did find that my leftovers the next day were a lot less bubbly. Personally, the bubbles don’t bother me.
Once everything is cooked, you just plop it all into the Vitamix and turn on the soup cycle. How simple is that? And, it’s even super simple to clean the blender, so cooking with it makes it that much more enjoyable.
This recipe makes a full tall blender’s worth, so if you’re not feeding a family of 4 you’ll likely have leftovers. the soup reminded me of fall… and Thanksgiving. A wonderful treat to keep you warm on chilly evenings, or to serve as an appy before Thanksgiving or Christmas dinner.
Roasted Butternut Squash & Apple Soup
1 small onion
2 small apples
1 Tbsp dried sage
1 medium butternut squash
1 Knorr Homestyle Stock chicken boullion
4 cups water
Preheat the oven to 400F.
Cut the butternut squash in half and scoop out the seeds. Place on an cookie sheet covered with foil or parchment. Brush with olive oil and liberally salt and pepper it. Roast in the oven for 50-60 minutes, until it’s fork tender.
Meanwhile, chop the onions and carrots. Saute them in a tablespoon of olive oil with until softened. Sprinkle with the dried sage, add salt and pepper, and stir until the sage is fragrant.
In a tall Vitamix container, add 4 cups of water, the chicken boullion, and the onion and apple mixture. Once the squash is cooked, scoop out the flesh and put it into the Vitamix container with the rest of the ingredients. Put the lid on tight and set the Vitamix to the hot soup setting.
Serve with croutons and real bacon bits and enjoy!