Warm up with a bowl of creamy and flavorful Vitamix butternut squash soup. This recipe combines the sweetness of roasted butternut squash with savory herbs and spices for a comforting and healthy meal. With the help of a Vitamix blender, this soup comes together quickly and effortlessly. Perfect for cold winter nights or any time you crave a cozy soup. Make it vegan and gluten-free by using vegetable broth and omitting the optional cream. Try this easy recipe and enjoy a bowl of nutritious and satisfying soup!
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Optional: 1/2 cup heavy cream or coconut cream for creamy version
Directions
- Preheat the oven to 400°F (200°C).
- Spread the cubed butternut squash on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
- Roast the butternut squash in the oven for 25-30 minutes, or until tender and lightly browned.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, chopped carrots, and celery. Sauté until the vegetables are soft and fragrant, about 5 minutes.
- Add the roasted butternut squash, vegetable broth, dried thyme, dried rosemary, and ground cumin to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld together.
- Using a Vitamix blender or an immersion blender, puree the soup until smooth and creamy. Alternatively, you can leave it slightly chunky for a more rustic texture.
- Season with salt and pepper to taste. If desired, stir in the cream for a creamy version.
- Serve the Vitamix butternut squash soup hot, garnished with fresh herbs or croutons, if desired.
- Enjoy this delicious and comforting soup!
