Easy Vitamix Butternut Squash Soup made with 4 main ingredients and a few minutes of 'hands-on' time is sure to be a hit with the whole family, whether you're serving it for a quick weeknight meal or as a dish to impress your guests!
When I ordered butternut squash soup from True Food Kitchen I told my daugther that she just had to try it because I was sure it was the best soup I had ever had. She loved it, too!
Still, I couldn't tell what they used to get the soup to be so rich in color (not bright, as is expected) and what that one unique spice was that we were tasting. So, I asked, and our server said it's the combination of roasted butternut squash and allspice seasoning that makes the flavor and color so incredible. Who knew?!
So, this recipe is sort of a copycat version of the delicious savory butternut squash soup found on True Food Kitchen's (TFK) Fall menu. I can't wait for you to make this incredible winter soup recipe!
🤩Why You'll Love This Recipe
Literally, all you need to do is roast three simple ingredients and blend them all together with broth and spices in your Vitamix!
- Kid-Tested, Parent-Approved Roasting the vegetables first gives this soup a rich color and more of a savory flavor (less sweet) that is unlike most traditional butternut squash soup recipes.
- Easy Recipe I think this recipe is easy as is but if you buy pre-cut butternut squash it will definitely meet the criteria for an easy butternut squash soup recipe. Otherwise, the only 'hard' part is cutting a butternut squash into pieces.
- Creamy Soup Creamy butternut squash soup made without heavy cream is so easy. See the 'recipe variations' sections for ways to make it even creamier.
- Less Mess Using a Vitamix or other high-speed blender (that can handle hot food safely) saves time, makes less mess and gives the ultimate soup consistency when compared to using an immersion blender. While I haven't used a food processor to make this, I'm sure it would work as long as it's made to handle hot food and can hold a large volume.
- Meal Prep This soup can be made ahead of time and stored in the fridge for a few days. When you are ready for a bowl of hot soup, just stick it in the microwave and you're set!
- Leftovers can be heated up and placed in a thermos to be sent to school in packed lunches.
- Coconut Milk Substitute some of the broth with coconut milk to add the flavor of coconut.
- Maple Syrup Stir in a small amount of maple syrup to add a touch of sweetness.
- Creamier Soup To make this soup creamier, try reducing the amount fo broth added, or stir in a small amount of plain yogurt, a splash of heavy cream, or coconut milk.
- Butternut squash Butternut squash is the key ingredient in this recipe. It's high in beta carotene and fiber.
- Onion and Garlic Use a yellow onion and fresh cloves of garlic. Roasting onion and garlic give this soup a more pleasant and savory flavor.
- Broth Used to bring this to a 'soup' consistency. Chicken broth helps give this soup a savory flavor. Water or veggie broth can be used instead to make this a vegan butternut squash soup.
- Olive Oil I use extra virgin olive oil. A neutral-flavored oil can be used instead.
- Spices Ground allspice and nutmeg. I've used ground cloves when I didn't have allspice and the soup was still delicious.
- Fresh sage (optional) Add just a few tiny pieces of fresh sage to each bowl as you serve the soup to bring the flavor to the next level. If your kids have aversions to texture, feel free to leave it out.
Here's a quick overview of the steps to make this Vitamix butternut squash soup. For the full list of ingredients and specific instructions, scroll down to the recipe.
- Cut up butternut squash (if cutting it up yourself). See the FAQ section below for how I cut up butternut squash.
- Slice the onion and remove the peel from the garlic cloves.
- Spread chunks of butternut squash, onion slices, and garlic cloves out on a baking sheet. Drizzle with olive oil then carefully toss to combine.
- Roast in the oven on the top rack for about 30 minutes.
- Once the edges of the onion and butternut squash start to brown, remove from the oven.
- Carefully place the roasted butternut squash, onion and garlic into your Vitamix. Add broth, salt, and spices. Blend until smooth.
- If you will be serving this soup right away, warm the soup up on the stovetop or in the microwave to a serving temperature.
- Optional: top each serving with a few small strips of sage leaves.
Soups are a great way to introduce your kids to new foods (and get more veggie in;). Still, some kids are more adventurous eaters than others. There are so many ways to introduce kids to new foods and just as many (if not more) factors that go into their acceptance of food. Here are just a few considerations when introducing this soup:
Tip 1 If your kids are reluctant to try a "squash soup", encourage them to take one bite just to taste it, explaining that you won't ask them to take a second bite if they don't want to. And follow through with this. If they don't want more, don't make a big deal about it. Then, offer it again the next time you make it.
Tip 2 Kids often have to be exposed to something several times before they will accept it. Exposure leads to familiarity. Familiarity leads to acceptance. Soup is no exception.
Tip 3 Let your kids see you (and other adults in the home) eat and enjoy this soup. You know that saying 'actions speak louder than words?' 😉
- Butternut squash comes in various sizes. The ones I get from my CSA are on the smaller side and I consistently get about five cups of cubed flesh (give or take one-half of a cup). I have purchased larger ones that give me almost double the flesh, in which case I would double the entire recipe.
- Time-saving tip: buy pre-packaged, pre-cut butternut. It can be found in the produce section of many grocery stores. I even saw it at Costco.
- This is a great make-ahead option for busy days. The roasted vegetables can be made ahead of time and stored in the refrigerator until you are ready to blend them. Or make the soup ahead of time, but instead of warming it up to serve, store in the fridge for up to three days.
- Make this soup while you are doing other things in the kitchen, and store refrigerated until ready to serve.
- When blending, start on the lowest speed. Gradually increase the speed of the blender.
- Do not double the garlic or onions unless you are doubling the whole recipe. I did this once and my daughter went from loving the soup to not wanting any of it.
- If you double the recipe, pour just enough broth to get you to the "max capacity" line of your Vitamix. The soup mixture will be thick. When you are ready to serve the soup, pour the soup mixture in a soup pot or Dutch oven. Add the rest of the broth and stir to combine. Warm to a serving temperature.
- If you will not be serving the soup right away, store it refrigerated in an airtight container for up to three days.
- Warm the soup before serving. You can do this by blending it on high in your Vitamix at the highest speed for longer, using the microwave, or by pouring it into a saucepan and eating it on the stove over medium heat until warmed.
❓Questions You May Have
There are more ways than one to cut up a butternut squash soup. This is how I choose to do it. First, I rinse and dry the butternut squash to remove dirt. Then, I use a good quality vegetable peeler to peel off the outer skin.
Next, I use a good quality sharp knife to cut off both ends.
Then, I cut the butternut squash in half lengthwise. Next, I use a spoon to remove the seedy part. And last, I use the sharp knife again to cut the butternut squash into strips and then into cubes. This takes 'work', but I look at it as increasing my level of N.E.A.T., ha!
Yes, many people cook butternut squash this way. Microwaving it (instead of roasting it) will not give this soup the same savory flavor or color.
For a simple meal, I serve this butternut squash soup with grilled cheese sandwiches. If your kids are really hungry, serve this soup as a side to a larger meal that you would otherwise make (roasted chicken, pork tenderloin, leftover turkey dinner, a casserole, etc.).
More Easy Fall Recipes
Did you make this butternut squash soup and love it? Please leave a 5-star rating below or a review in the comment section.
And remember to take a picture of your savory soup and tag me @carrots.and.cookies on Instagram so I can see it!
Vitamix Butternut Squash Soup
- 5 cups Butternut squash About one small butternut squash peeled, seeds removed, and cubed.
- ½ Yellow onion sliced
- 2 cloves garlic fresh garlic cloves, peels removed.
- 3 cups broth low-sodium chicken broth
- 1 tablespoon olive oil extra virgin
- ¼ teaspoon salt I use sea salt
- ¼ teaspoon nutmeg ground nutmeg
- ⅛ teaspoon Allspice or ground cloves
- ⅛ teaspoon black pepper
- 3 sage leaves Cut into small pieces. Optional, for topping
- Preheat oven to 425° Fahrenheit.
- Place cubes of butternut squash, onion, and garlic on a large sheet pan. Drizzle olive oil, then toss to coat. Add pepper and a tiny pinch of salt.
- Roast on the top rack of the oven for 30 minutes, or until edges are browned.
- Remove from oven. Place roasted vegetables, broth, the rest of the salt, and spices in your Vitamix. Blend on high for thirty seconds to one minute, or until desired consistency is reached (it shouldn't have any chunks in it). That's it.
- When ready to serve it, warm soup on the stovetop or in the microwave. If you won't be serving it right away, store the soup refrigerated in an airtight container. Consume within three days.
- Optional: top individual bowls of soup with small pieces of fresh sage. I use my kitchen scissors for this. This is how True Food Kitchen serves it and now I know why!