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Vitamix Butternut Squash Soup

A delicious, smooth and creamy soup that's healthy and naturally vegan. Bonus that it's gluten-free and made creamy through a secret ingredient - cauliflower!
5 from 11 votes
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Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 138kcal
Author: Lauren


  • High Powered Blender
  • Large Pot or Dutch Oven


  • 2 tablespoons Olive Oil
  • 1 Onion, Large diced
  • 4 cloves Garlic
  • 1 teaspoon Garam Masala optional
  • 1 Granny Smith Apple cored, diced
  • 1 head Cauliflower roughly chopped
  • 2 Butternut Squash peeled, de-seeded and largely diced
  • 8 cups Vegetable Broth no sodium added
  • 1 teaspoon Apple Cider Vinegar optional
  • 1 tablespoon Maple Syrup optional


  • Prepare all your produce - peel, de-seed and dice the butternut squash, core and dice the apple, cut the cauliflower into chunks, dice the onion and mince the garlic.
  • In a large pot, heat 2 tablespoons of oil over medium heat. Once heated, add in the onion, garlic and garam masala - saute until the onions are fragrant and slightly translucent.
  • Next, add in your other vegetables (squash, apple and cauliflower) and mix to combine. Pour the broth over the vegetables and bring to a heavy simmer.
  • One simmering, lower the heat to medium-low and cover. Simmer for 30 minutes or until the vegetables are fork tender.
  • Once everything is cooked, transfer your soup to a high powered blender in batches. Blend on high power until everything is completely smooth. Season to taste with maple syrup, apple cider vinegar, salt and pepper.
  • Serve immediately with side of choice.


Calories: 138kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 776mg | Potassium: 745mg | Fiber: 5g | Sugar: 10g | Vitamin A: 16356IU | Vitamin C: 61mg | Calcium: 93mg | Iron: 1mg
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