This minimal-effort recipe has only two steps - roast, then blend! This recipe can be prepped in minutes, making it an easy meal prep for the week. Bursting with healthy ingredients high in beta-carotene, this nourishing Healthy Butternut Squash Soup (Vitamix Recipe) can be prepared in a Vitamix (or any other high-speed blender).
This beta-carotene-rich soup is rich in fresh root vegetable flavors from sweet potato, carrots, and butternut squash. Balanced with digestive-warming and low-inflammatory spices from cinnamon and ginger.
Rich vegetable broth and garlic provide immune-boosting support, making this soup a healthy and nutritious option you'll want to have on hand.
I've been prepping this in batches to enjoy in the cooler mornings before a workout or as a pre-dinner meal to rev up my digestion. It's also a great soup to share with guests as an appetizer for any special occasion or holiday meal.
Check out my other Vitamix blender soup: Creamy Tomato Soup in Vitamix Blender!
This vegan butternut squash soup is easily prepared with whole ingredients from the produce section or garden.
Sweet potato & butternut squash - root vegetables with vibrant orange hues rev up the metabolism and digestion.
Carrots - packed with vitamins A and K, carrots are one of the most nutritious foods containing the important antioxidant beta-carotene.
Ginger and cinnamon - this digestive-warming spice and super root add a beautiful flavor and texture to this soup. Both lower inflammation and provide calm to the nervous system with immune support.
Garlic - not only does garlic amplify the flavors in this soup, but its immune-boosting compound, allicin, makes it one of my favorite foods for health!
Onion - high in fiber and flavor!
Vegetable broth - this ingredient can be store-bought or made from scratch. Tip: store your vegetable scraps in a brown paper bag in the freezer throughout the week, add them to a large pot with water and simmer through the day for easy homemade broth on hand.
Maple syrup - a go-to sweetener, bringing in a rich, warm flavor that highlights the cinnamon and ginger.
Cooking the root vegetables by roasting them in the oven is an easy way to prep the ingredients for this soup. We love a meal you can start and then walk away from, a perfect method for the busy but health-minded individual.
Preheat the oven and line a baking sheet with parchment paper. Slice the vegetables, lightly rub them with oil, sprinkle some salt, and roast face down until tender (note: this photo shows the squash upright for aesthetic purposes).
Tip: Allow the roasted vegetables to cool until you are able to handle them. Lightly graze a fork along the skin to gently remove it. Scrape off the flesh closest to the skin since it has a higher concentration of nutrients. You won't want to miss that goodness!
This delicious roasted butternut squash soup is a match made in heaven for Vitamix. I blend using the soup option on my Vitamix® Professional Series 750. It's my most used gadget. I use it daily for smoothies, homemade dressings, plant-based milk, healthy lattes, and soups.
An immersion blender or any other high-speed blender can be used in place of the Vitamix for this recipe. If the container doesn't hold all the ingredients, batch blend in half and recombine in a large pot.
Instead of roasting the vegetables, you can remove the skins, slice them into small chunks and boil them. Start with a cold pot of water, add the vegetables and bring to a boil until tender, about 25-30 minutes.
For this method, either roast the garlic and onion or add them to the blender raw for a fresh and crisp flavor.
I store this creamy butternut squash soup in a large ½ gallon glass mason jar with a pourable wide-mouth lid. This makes it super simple to grab, reheat in a saucepan over medium heat and return to the fridge with no cleanup.
This soup recipe can be stored in mason jars or any airtight container in the freezer for up to a month. Meaning you can batch-prep this healthy, vegan soup for a whole month!
While not necessary, roasting the garlic brings a beautiful flavor to this soup. All you need to do is: trim the top of the garlic knot exposing fresh cloves, drizzle with olive oil or avocado oil and wrap it in parchment paper, twisting the top shut. Place in the oven with the vegetables as they roast. This is an easy and effortless step to amplify this recipe's flavor.
Can I add in the butternut squash skin?
Yes, it's good for you and completely safe to eat when organic. However, it adds a slight bitterness to the flavor profile. Taste test and add more maple syrup and maybe a pinch or two of cinnamon.
For best results, a high-speed blender, like the Vitamix, would be able to manage the added texture of the squash.
Ensure to oil and sprinkle salt on the squash skin before roasting.
How long does this soup recipe last in the fridge?
This soup lasts for 5-7 days sealed in an airtight container.
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Healthy Butternut Squash Soup (Vitamix recipe)
- 1 high-speed blender or immersion blender (I used a Vitamix on the soup setting)
- 1 medium-sized butternut squash
- 1 medium-sized sweet potato
- 3 large carrots chopped
- 1 yellow onion chopped
- 3-5 cloves garlic (Depending on your love of garlic 😂)
- 32 ounces (4 cups) vegetable broth
- 1-2 tablespoons maple syrup
- ½ knob ginger
- 1 teaspoon Ceylon cinnamon
- Salt and ground black pepper, to taste
- Olive oil or avocado oil for roasting
- Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper.
- Prep the squash: wash, cut top off, cut lengthwise, and scoop out the seeds. Cut the sweet potato in half lengthwise. Slice the carrots into 1-inch-long pieces. Peel, and chop the onion. Optionally roast the garlic: see notes below.
- Drizzle about one tablespoon of oil over the squash, sweet potato, carrots, and onion. Massage and coat evenly. Sprinkle with salt.
- Transfer to the oven and roast for about 40-50 minutes.
- Once tender, remove from the oven and allow to cool. Using a fork gently slide the prongs over the skins to remove them.
- Add the roasted vegetables (squash, potato, carrots, onion, and garlic) to the blender. Add the vegetable broth, peeled ginger, maple syrup, cinnamon, salt, and black pepper. Blend on high, or use the Vitamix soup setting.
- Store in a large mason jar, sealed, in the fridge for up to one week or in the freezer for up to one month. To reheat: remove from frdige and warm in a sauce pan or using the Vitamix soup setting for several minutes.