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

Ingredients:

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

Instructions:

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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