Vitamix butternut squash soup is the epitome of fall flavors.
And with your Vitamix, you don’t have to slave over a hot stove. It blends and even cooks this soup! How cool is that?
It’s sweet and creamy, cozy and warming, and just purely delightful. Plus, it comes together in about 25 minutes.
So, what are you waiting for? Let’s create some fall magic with this Vitamix butternut squash soup recipe.
Vitamix Butternut Squash Soup
This Vitamix butternut squash soup is surprisingly creamy, even without cream. The power of this blender is truly unmatched.
With this recipe, you can indulge in the classic autumn soup without worrying about the calories.
It pairs the sweetness from butternut squash and apples with savory undertones from veggies. And a kiss of cinnamon takes the flavors over the top.
You’ll crave this easy soup recipe for those lazy cooking days!
Ingredients
Here’s everything you’ll need to create this classic soup recipe at home.
- Butternut Squash. This is a recipe for butternut squash soup, after all. You can use either a whole squash or pre-cubed squash, so there’s no need to slice.
- Apples. For extra sweetness and a touch of acidity. Any variety will do, but I personally prefer Granny Smiths because I like the mild tartness they add to the soup.
- Celery. Celery adds a nice, earthy flavor.
- Carrots. They add an extra layer of sweetness that complements the flavor of the squash.
- Water or vegetable stock. Chicken or beef works great as well. If you want the soup creamier, you can swap this out for cream, milk, half-and-half, or coconut milk.
- Cinnamon. While it’s optional, its warmth really makes the soup pop!
- Salt. A dash of salt draws out all those rich flavors.
Why Is My Butternut Squash Soup Gritty?
There are a few reasons your butternut squash soup may feel gritty. Here are a few ways to ensure it’ll leave the blender silky-smooth.
- Not blended enough. Give it a little more time in the blender.
- Roast the butternut squash longer. If the butternut squash isn’t soft, it’ll create a gritty consistency. It should be a fork-tender
- Remove the seeds. Always make sure you remove as many seeds as possible before adding it to the blender.
How Do I Thicken Butternut Squash Soup?
Is your soup a little on the runny side? Thankfully, it’s an easy fix! Here are a few tips to make your thick and hearty.
- Add bread. Add in some cubes of stale bread and blend away. The starch in the bread will help thicken the soup.
- Try adding cream. Blend in cream, like half-and-half or coconut milk. Not only will these ingredients thicken the soup nicely, but they’ll also make it more flavorful.
- Make a cornstarch slurry. Spoon out a few tablespoons of soup into a small bowl. Add 2 tablespoons of cornstarch or flour and whisk until dissolved. Pour the soup and the slurry into a pot over low-medium heat and stir until thick.
- Let the soup simmer. Leave it uncovered, over low heat. This will cause some of the liquid to evaporate, which will then thicken the soup.
Tips for the Best Butternut Squash Soup
Be sure to follow these easy tips and tricks to ensure that your butternut squash soup is the picture of perfection.
- Roast the butternut squash. It’s an additional step that’ll take an extra hour, but it couldn’t be more worth it. Roasting it first draws out its natural caramel flavors.
- Roast the other veggies, too! While you’re at it, roast the apples and carrots as well. Bake the carrots at 400 degrees Fahrenheit for 20 minutes, and the apples for 30 to 35 minutes.
- Add more aromatics. Take your soup to the next level by sauteing some onions and garlic in olive oil and throwing it into the mix. Or, add some cayenne pepper for a kick of heat.
- Experiment with spices. A little seasoning goes a long way. Season the soup with salt and pepper at the end of blending to brighten its flavor. If adding spices, toast them first for 2 minutes to bring out their flavors even more.
- Make it in advance. Butternut squash soup is tastier the next day because it will have had time for the flavors to marry. That said, I highly recommend you make it in advance. Just make it the night before and reheat it the following day.
Variations
Think of this recipe as the starting line. Once you master the basics, it’s time for some fun and tasty variations!
- Mexican butternut squash soup. For a Mexican flair, add 1 1/2 teaspoons of cumin and chipotle chili powder. Serve with lime wedges and fresh cilantro.
- Thai-inspired soup. Add 1-2 tablespoons of red curry paste and 1/2 teaspoon ground ginger. Serve with lime wedges and fresh cilantro.
- Make it sweeter. Want a sweeter soup? Try adding honey, maple syrup, or pancake syrup. Start with one tablespoon, taste, and adjust as needed.
- Add cream. For an indulgent soup, cream to the rescue! For extra richness, add some butter. Cream or coconut milk works, too, although it will make the soup a little on the heavy side.
- Go crazy with toppings. Try things like nuts, cheese, fresh herbs, greens, or bacon. Toppings add a pop of freshness and a little extra crunch.
Serving Suggestions
I don’t mind enjoying a bowl of butternut squash soup on its own, but it’s hardly filling.
To make a more substantial meal out of it, serve butternut squash soup with any of these dishes:
- Dinner Rolls. You can’t go wrong with soup and bread! Just imagine dipping a soft and pillowy bread roll into a warm bowl of butternut squash soup. It makes your mouth water, doesn’t it?
- Grilled Cheese Sandwich. Now you’re talking. Butternut squash soup and a grilled cheese sandwich are the ultimate winter comfort food.
- Garden salad. Soup and salad is the perfect combo. Since butternut squash soup is already creamy, I like a light salad dressing, such as a vinaigrette, to counterbalance the richness.
- Roasted vegetables. There’s no such thing as too many veggies! A side of crispy roasted veggies turns this meal into a nutritional powerhouse.
- Hearty proteins. This soup is a great complement to turkey, ham, chicken, and all sorts of meat entrees. It’s perfect for the holidays.
How to Store
Leftover soup is always a plus! And thankfully, this recipe makes a big batch. Here’s everything you need to know about storing those leftovers.
- To store. All the soup to cool completely. Then, place butternut squash soup in an airtight container and refrigerate for up to 4 to 7 days.
- To freeze. It also freezes like a dream! Place cooled soup in an air-tight container or freezer bag. It will stay fresh in the freezer for up to 2 months.
- To reheat. You can warm soup in the microwave or on the stovetop. Allow frozen soup to thaw in the fridge overnight. Warm it on the stove under low heat, or pop it in the microwave.
Note: The soup will thicken the longer it’s stored. If you want to thin it out, just mix in some milk, broth, or half-and-half while reheating.
More Squash Recipes You’ll Love
Apple Butternut Squash Casserole
Vitamix Butternut Squash Soup
4
servings26
minutes100
kcalIngredients
3 1/2 cups butternut squash, peeled, seeded, and roasted (500 grams)
2 small apples, halved and seeded (200 grams)
2 celery stalks (90 grams)
4 medium carrots (300 grams)
3 cups water or vegetable stock (720 ml)
2 pinches ground cinnamon
2 pinches salt, optional
Instructions
- Place the butternut squash, apples, celery, carrots, water or stock, cinnamon, and salt into the Vitamix. Secure the lid.
- Blend initially on its lowest speed, and increase quickly to the highest speed. Continue blending for 5 minutes and 45 seconds, or until heavy steam escapes from the lid. Serve and enjoy!
