Ok, I’ll admit it, scouring the internet and cook books looking for a roasted butternut squash soup Vitamix recipe had never really crossed my mind, and would not have seemed to be a fun way to spend a few minutes on an otherwise quiet Saturday afternoon. But after receiving a most generous gift from family members recently, a Vitamix high performance blender, I had a pretty quick change of heart.
A few Vitamix models have a soup mode, where the blender actually heats up the ingredients due to the high speed friction created by the blades. Well, this sounded too good to be true, so what better way to break my new kitchen toy in than by making a soup for my wife, who has been asking for roasted butternut squash soup for quite a few years, to no avail.
Since trying to become much more aware of the food I eat, and attempting to complete my daily menus with real foods, without resorting to commercially processed foods, I have been struggling with expanding my family’s repertoire, especially with vegetables. Receiving the Vitamix seems to have opened up a number of doors that I might not have previously considered.
In the box with the blender was a cookbook to help with getting started. And one of those included recipes was roasted butternut squash soup, which I may have modified just a bit. And once I did a little research on the health benefits of squash soup, I was sold. Plus, I read that butternut squash is much better for you than zucchini, which I really don’t like, so it’s a total win-win! Apparently, the squash is very high in carotenoids, which have been shown to have heart protecting qualities.
Another benefit of this soup is that the recipe calls for homemade chicken stock, or vegetable stock. Since I usually have a bit of chicken stock sitting around, and have already learned all about the awesome health benefits of homemade chicken stock (and here’s another link) made with real chicken bones, instead of the boxed store bought variety, it was all falling into place!
Some people may see that there is a bit of heavy cream in the recipe, and decide to skip it, either because it’s dairy, or because they fear the fat content of the cream. Not me. My family is definitely not dairy free as part of a specific diet, but we do make it a point to avoid low-fat dairy. And we use only full fat milk and cream from pasture raised cows because we believe in the nutritional benefit of those products when compared to the normal fare found at most supermarkets, not to mention the moral and humane considerations of how most dairy cows are treated in today’s over-processed over-medicated dairy industry.
But if you really must skip dairy, or cream, it’s pretty easy to swap out the cream and instead use coconut milk.
Roasted Butternut Squash Soup
- 1tablespoonolive oil
- 4cupschopped butternut squash
- 2cupschicken broth
- 1/2teaspoondried rosemary
- 1/8teaspoonwhite pepper
- 1/4cupheavy cream or coconut milk
- In a pan, combine olive oil, squash and chopped shallot, and roast over medium heat, stirring every few minutes
- While squash is cooking, add broth, apple and all spices to Vitamix, holding the cream back for later
- Once squash has been roasted, so that parts have been caramelized, add to Vitamix
- Select soup mode on Vitamix, start and allow to complete cycle. If you do not have a soup cycle, blend on high until very smooth and warm.
- Open top, being careful, it will be hot, and add cream to soup, and replace top
- Switch Vitamix to a low speed and start, slowly increasing speed and blend for another 30 seconds
- Serve hot
Yet again, here is a recipe where the nutrition facts will depend upon exactly how much squash you count as being 4 cups worth, and how big a serving is. For me, my 4 cups weights very close to 400 grams, and a serving is about one mug. But of course, you don’t know how big my mugs are! But basically I feel that I can pour out about 8 servings from this recipe. They are not main course sized servings, but rather appetizer sized, if that helps at all.