Butternut Squash Soup Recipe

baked butternut pumpkin

I’ve had a butternut squash sitting in my kitchen for the past 2 weeks just begging to be made into soup. Finally, last night, I complied. Really, you can’t get any more fall than butternut squash soup. It was the perfect way to welcome the fall season here in Virginia.

The methods below will vary a little depending on whether your Vitamix has a soup mode. I prefer to pre-bake everything in the oven and throw it in the Vitamix. I also pre-bake all of the veggies… the carrots, the apple, the celery, and squash all together.

Butternut Squash Soup Recipe


8oz butternut squash, peeled and cut into small chunks
1/2 green apple, washed, not peeled, cut in half
1 stick celery, chopped
2 carrots washed not peeled and cut into chunks
1 1/2 cups water, vegetable, or chicken stock
pinch cinnamon
pinch sea salt


Combine all the ingredients in your Vitamix container and secure the lid.

Turn the machine on and quickly increase speed to variable 10 and then to high

Blend for 5 minutes or, if you have a souping unit, until the soup heats up and steam starts to escape from the ventilation lid. You can choose to have this soup as warm or hot as you like I like to run my Vitamix for 5 minutes until it becomes nice and hot.

Serve in bowls sprinkled with fresh chopped garden herbs

Tips and Hints:

You can also add 1/4 tsp. of fresh grated ginger or turmeric curcumin to help stimulate circulation, aid digestion, and fight inflammation. For added protein add a scoop of whey protein. Dollop over 1 tsp natural, unsweetened, yogurt before serving.

baked butternut pumpkin

baked butternut pumpkin

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Posted in Butter Nut Squash Soup, Recipes, Soup

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