I made butternut squash soup in the vita mix for lunch today. Tasty!
Processing the soup for about 8 minutes heats it and leaves quite a delicate texture.
The texture actually seems to evaporate as it hits your tongue leaving a wonderful rich flavor and aroma behind. It is like eating essence.
Even though it is butternut squash, this elevates simple into the sublime!
1 whole butternut squash, washed
1/4 sweet onion
1 teaspoon rosemary needles
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon grated nutmeg
1/4 cup heavy cream
Pre-heat the oven to 350°F. Lightly pierce the squash with a knife in a couple of places. Place the whole squash on a parchment lined baking sheet and roast the squash for 1-2 hours or until done. You can tell when it is done by piercing the squash with a knife. If it goes in without resistance, the squash is done. Remove from the oven and cool.
Peel and remove the seeds from the center of the squash.
Place the squash, and remaining ingredients except the cream, into the blender and process. Begin on low variable and move up to number 10. The mixture should form 4 mounds inside the work bowl. If you want, thin with chicken stock or water at this point.
Process for 7-8 minutes or until the mixture releases steam.
Add the cream and process for another minute.
In the meantime, dice some of the apple and saute in a very small amount of butter. Using a light hand, sprinkle them with cinnamon and nutmeg and a pinch of salt. Set aside to garnish the soup.
Harvest some rosemary flowers, also for garnish and a great flavor burst.
To serve, ladle the soup into serving bowls, garnish each with sautéed diced apples and a few rosemary flowers.