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3 from 3 votes

Roasted Butternut Squash Soup

Prep Time15 mins
Cook Time15 mins
Servings: 8 servings
Calories: 94kcal
Author: Greg Fleischaker


  • 1 tablespoon olive oil
  • 4 cups chopped butternut squash
  • 2 cups chicken broth
  • 1 shallot
  • 1/2 apple seeded
  • 1/2 teaspoon dried rosemary
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne optional
  • 1/2 teaspoon salt
  • 1/4 cup heavy 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


Serving: 1cup | Calories: 94kcal | Carbohydrates: 13.5g | Protein: 2.6g | Fat: 4.1g | Fiber: 2g | Sugar: 4.3g