Squash Soup Recipe

I found and adapted this recipe from my VitaMix cookbook, but it looks like it's not on their website. I don't think I've tried it without the VitaMix, but I would assume you could cook on the stove and use a blender.

Squash Soup

2 cups water plus 1 tsp Better Than Bouillon Chicken Base
2 cups of cooked squash or pumpkin
1/4 small onion, peeled
1/2 medium apple, seeded
1/4 tsp nutmeg
1/4 tsp dried ground sage
1/4 tsp dried rosemary
1/2 tsp salt
1/4 cup heavy cream

To cook squash or pumpkin
Preheat over to 400 degrees. Slice squash or pumpkin in half and remove all the seeds and strings. Lay flat side down on a foil lined cookie sheet. Spread a little olive oil over the top (the part with the skin). Cook for 45 minutes to an hour and a half, until a push on the skin feels like the insides are all soft and squishy. (At high altitude, it needs the hour and a half. Low altitude, it might only be 45 minutes.) When it's cool enough, turn each half over and scrape out the flesh with a spoon. One regular size pumpkin normally gives me at least 4 cups of meat - enough for one or two batches of soup, plus sometimes pumpkin bread.

For the soup
Place all the ingredients, except the heavy cream, into the Vitamix container in the order listed. Put the lid on. Start at Variable Speed 1 and quickly increase to Variable 10, then High. Blend for 6-7 minutes or until heavy steam escapes from the lid plug.

Reduce speed to Variable 4 and remove the lid plug. Add in the heavy cream through the opening. Blend for an additional 20 seconds.

Best served with french bread. Even my kids will gobble this soup up if there's french bread for dipping.