Enjoy a rich, creamy Vitamix Butternut Squash Soup recipe made with cream cheese and white beans. It is a cozy dinner, perfect for cool weather. Make it on the stove top, in an Instant Pot, or in a slow cooker.
Sometimes I am Sneaky Mom. Especially when persuading my children to eat their veggies. My Vitamix Butternut Squash Soup recipe is one of those sneaky recipes. It is packed with vegetables, fruit, and protein. I casually serve it without a word that the soup is nutritious.
What does butternut squash soup taste like? Butternut squash soup is a mild tasting savory soup. Slightly nutty with a hint of buttery sweetness. The taste and smooth creamy texture remind me of pumpkin or pureed sweet potato.
Butternut squash, apples, and sweet onions add the sweet layer to the soup. The squash and cream cheese make the soup rich and creamy. White beans bring the savory.
I cook soup year-round, especially since I puree so many vegetables in the soup. I’m not hiding the vegetables, but they are not in their scary whole form, so my children are not as intimidated.
Let’s dig in to what makes a Vitamix butternut squash soup so great!
Butternut Squash Soup Ingredients
Butternut squash soup ingredients are simple and easy to throw together. The complete rundown of ingredients include:
- Butternut Squash
Butternut squash is a sweet creamy thin-skinned squash packed with nutrition. This superfood is high in vitamin A, vitamin C, fiber, and amazing protective compounds called curcubitacins.
Soft, cooked butternut squash and pumpkin have a similar taste and texture. They can be interchangeable in recipes.
However, the taste and texture of roasted butternut squash is more like sweet potatoes than pumpkin.
Do you have to peel butternut squash for soup? Most people peel butternut squash for soup. Peeled squash gives the soup a smoother consistency when blended.
However, peeling the butternut squash is optional because the skin is edible when cooked. And when you make the butternut squash soup in a powerful Vitamix, the soup will be smooth. Even with butternut squash skin.
- White Beans (Great Northern or navy beans) or Garbanzo Beans
Beans add protein and fiber to the soup. This makes it heartier and filling. White beans and garbanzo beans are both tasty in the butternut squash soup.
Lately, garbanzo beans have been my bean of choice.
What kind of onion for butternut squash soup? The best onion to use for butternut squash soup is a sweet onion. A Vidalia or Walla Walla are sweet onions.
A sweet onion enhances the sweetness of butternut squash and gives the best flavor to the soup. However, a white or yellow onion will work in a pinch.
Wondering what kind of apple to use in butternut squash soup? The best apple to use in butternut squash soup is a Granny Smith apple. Famous for their sour green apple flavor, Granny Smith apples add a distinctive taste to the butternut squash soup.
Although Granny Smith apples are one of my personal favorites, I also like to use Braeburn apples because of their sweet tart flavor profile.
And finally, if you want to enhance the sweetness of the butternut squash soup, Gala apples are a good choice. They are sweeter than Granny Smith apples and they bring that sweetness to the soup.
Whatever apple you choose, use only organic apples because apples are one of the most highly pesticided fruits.
If you buy organic apples, no need to peel them. And good thing. The skin has 50% of the apple nutrients.
- Cream Cheese
Some recipes use heavy cream in soup, but cream cheese adds a richer depth of flavor and a creamy texture.
Want to make a vegan butternut squash soup? Use coconut cream in place of the cream cheese. Reduce the amount of veggie broth so the soup is not too runny.
Use your favorite brand of veggie broth or chicken broth. Or make your own vegetable stock if you have the time.
- Spices and Sweetener
What spices are good in butternut squash soup? Season the soup with cinnamon, cloves, thyme, salt, and black pepper. Then add a touch of brown sugar or maple syrup to sweeten.
How to Make Vitamix Butternut Squash Soup Recipe
Step 1: Prepare the vegetables.
- Wash and peel the butternut squash. Cut it in half and remove the seeds. Cut the squash into inch cubes.
- Dice the onion and mince the garlic. Use a food processor to make the job easier.
Step 2: Stir in the ingredients.
- Heat the olive oil in a Dutch oven or other heavy pot on the stove top. Cookthe onions and garlic until softened.
- Stir the squash, white beans, salt, cinnamon, thyme, cloves, bay leaf, brown sugar, black pepper, and 1½ cups of broth into the pot.
Step 4: Cook the soup.
- Place the lid on the Dutch oven pot and bring the soup to a boil over medium heat.
- When the soup begins to boil, reduce the heat, and cook over low heat for 15 to 20 minutes, or until the squash is soft.
Step 5: Stir in the cream cheese.
- Blend the remaining vegetable broth with the softened cream cheese until smooth.
- Stir the broth and cream cheese mixture into the soup and cook for 5 minutes, until heated through.
Step 7: PUREE the soup with a Vitamix blender.
- Ladle half of the soup into the Vitamix container.
- Set the variable speed control to 1 and slowly increase the speed to the highest speed.
- Blend until the soup is smooth and creamy, about 30 seconds. It is a breeze to puree soup with a Vitamix.
- Pour the blended soup into a big bowl. Repeat with the rest of the soup. Depending on the size of the blender container, you may need to blend the soup in two or three batches.
- When all the soup is blended, pour it back into the Dutch oven pot and stir with a large spoon to combine.
Step 8: Season.
- Taste and adjust seasonings if needed.
Step 9: Garnish.
- Garnish with roasted pine nuts, freshly ground black pepper, roasted granny smith apples, or shredded cheese.
Instant Pot Butternut Squash Soup
I prefer cooking butternut squash soup in an Instant Pot or other electric pressure cooker. The ease, convenience, and speed make it my go-to cooking method.
- Pour all the ingredients into the Instant Pot container except the cream cheese and ½ cup of veggie or chicken broth.
- Replace the lid and pressure cook for 10 minutes.
- Blend the softened cream cheese and remaining broth until smooth. Stir it back into the soup.
- Puree the soup in the Vitamix.
- Taste and adjust seasonings.
- Garnish and serve.
Slow Cooker Butternut Squash Soup
A slow cooker is another convenient cooking method. Start the soup in the morning and it will be ready in time for dinner. Add all the ingredients except the cream cheese and ½ cup vegetable broth. Cook on low heat for four hours. Blend the remaining broth with the cream cheese. Stir in the cream cheese before you puree it.
Best Way to Puree Butternut Squash Soup
After the soup has cooked, puree it to make a smooth and creamy soup. A countertop blender is easiest, but an immersion handheld blender will work too.
My favorite blender is the Vitamix. It is powerful! The high-speed blender purees soup better than it purees anything else.
It is also worth noting that the Vitamix company has excellent customer service. Read about how I broke my container and Vitamix customer service sent me a new one free.
The only downside to pureeing the soup is that you may need to puree it in batches. The whole pot of soup will not all fit into the Vitamix at the same time. But because the Vitamix is so powerful, it purees each batch of soup in about 30 seconds.
There are different models of the Vitamix. I own the Vitamix 5300. It has a powerful 2.2 horsepower motor, a 64-ounce container, and variable speed control. It is a workhorse that I use every day.
Newer models of the Vitamix have a soup setting. The blender is programmed to slowly speed up and continue blending until the soup is hot. The friction of the Vitamix blades can made a steaming-hot soup.
Because of the power of the blender, it is possible to make a Vitamix butternut squash soup recipe with raw ingredients. Peel the squash and apples before blending.
If you don’t have a Vitamix, another powerful countertop blender can blend a cooked soup. It may just take a bit longer to get the smooth results you want.
Bamix Immersion Blender
A handheld blender or immersion blender, such as a Bamix, is an alternative to a countertop blender.
A handheld blender takes longer to puree the whole batch of soup. The immersion blender has a small blade and does not blend on high speed. You can still get a somewhat smooth soup, but with a little more effort.
The upside is that you can keep the soup in the pot as you blend, which is convenient and saves you from washing an extra bowl.
What to Serve with Butternut Squash Soup
Ever wonder what to serve with butternut squash soup? Turn this fall soup into a hearty meal with a tasty side.
Serve bread, a sandwich, veggies or a salad, finger food appetizers, or meat.
Try Red Lobster cheddar bay biscuits, ham and cheese sliders, bruschetta, sweet potato fries, a quesadilla, shrimp, or chicken wings.
Some of the best toppings to serve with butternut squash soup are roasted pumpkin seeds, roasted apples or sweet potatoes, or a drizzle of cream. Spice it up with cayenne pepper or red pepper flakes.
Read more to discover the best ideas to serve with butternut squash soup.
How to Store Leftover Vitamix Butternut Squash Soup
Store the leftover soup in an airtight container in the refrigerator. Leftover soup should last 2 to 3 days in the refrigerator in a proper storage container.
For longer storage, consider freezing the soup. To freeze leftover soup, place the soup in a freezer container or a zip top freezer bag.
Do not forget to label and date the soup container. Freeze the soup up to 3 months.
When you are ready to eat it, thaw the soup in the refrigerator for several hours or overnight. Reheat in a saucepan or in the microwave oven.
Answer: The short answer is yes, if you want to. Cooked squash peel is edible (and loaded with fiber). However, I have yet to try it.
I prefer to peel the raw squash and then cut it into 1-inch cubes. I recommend you use a good vegetable peeler, such as a Kuhn Rikon. It is powerful enough to peel the skin.
If you do not want to peel the squash prior to cooking it, you can roast or steam the squash, scrape out the meat, and then add it to the soup.
Yes. This Butternut Squash Soup recipe freezes perfectly. I always freeze the leftovers. Sometimes I even make a larger batch so there are plenty of leftovers to freeze. It thaws and reheats deliciously, so do not be afraid to double the recipe.
What other butternut squash recipes are you interested in? Comment below and let me know.
- 5 cups butternut squash, peeled and cubed (about 1 large squash)
- 2 Granny Smith apples, peeled, cored, and sliced
- 1 cup onion, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 (14 ounce) can white beans, or 1 cup cooked white beans
- ½ cup (4 ounces) cream cheese, softened
- 2 cups vegetable broth
- 1 teaspoon sea salt
- ½ teaspoon cinnamon
- ½ teaspoon dry thyme
- ¼ teaspoon cloves
- 1 bay leaf
- 1 tablespoon brown sugar
- 1 tablespoon roasted pine nuts
- freshly ground pepper
- 2 tablespoons green onions, minced
- WASH and PEEL the butternut squash. Cut it in half and remove and discard the seeds. CUBE the squash.
- WASH, PEEL, and CORE the apples. Cut them into cubes.
- DICE onion. MINCE garlic.
- HEAT the olive oil in the stock pot. Add the onions and garlic and cook for 5 minutes, until the onion is soft and translucent.
- STIR the squash, apples, white beans, salt, cinnamon, thyme, cloves, bay leaf, brown sugar, and 1½ cups of vegetable broth into the Dutch oven pot.
- BOIL soup (covered) for 15 to 20 minutes, or until the squash is soft.
- BLEND remaining ½ cup of vegetable broth with the softened cream cheese until smooth.
- STIR the broth and cream cheese mixture into the soup and cook for 5 minutes, until heated through.
- PUREE soup in high quality blender, such as the Vitamix. Or use an immersion blender.
- TASTE and adjust seasonings if needed.
- GARNISH with roasted pine nuts, a drizzle of cream, freshly ground pepper, or green onions.
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Amount Per Serving Calories 113Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 320mgCarbohydrates 21gFiber 5gSugar 4gProtein 5g
Nutrition information is an estimate only and may vary based on individual ingredients added and cooking methods used.
Hungry for More Soup?
- Vegetable Soup with Ground Beef: Combine tender vegetables and savory ground beef in a flavorful broth to get a mouthwatering vegetable soup with ground beef, packed with vitamins, minerals, and protein.
- Black Bean Soup: Mouthwatering vegan black bean soup made with roasted polbanos and tomatillos, corn, red onions, carrots, celery, and cilantro.
- Pumpkin Soup: Blend fresh herbs and spices with pumpkin puree, coconut milk, red lentils, and apples in this seasonal soup, ready in 30 minutes.
- Turkey Soup: Use leftover turkey, along with potatoes, onions, leeks, celery, and fresh seasonal herbs for a true comfort food experience. Don’t have turkey? Substitute chicken instead.