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Ingredients
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1 medium butternut squash, halved lengthwise and seeded
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3 tablespoons extra-virgin olive oil
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⅔ cup chopped carrot
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½ cup chopped onion
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1 clove garlic, chopped
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2 cups chicken broth
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½ cup evaporated milk
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¼ cup half-and-half
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¼ teaspoon cayenne pepper
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1 pinch salt and ground black pepper to taste
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3 tablespoons evaporated milk
Directions
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
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Place butternut squash halves on the prepared baking sheet, flesh side up.
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Roast in the preheated oven until squash is fork tender and easily pierced with a knife, 45 to 50 minutes.
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Meanwhile, heat oil in a skillet over medium heat; add carrot, onion, and garlic and saute until fragrant, 3 to 5 minutes. Remove from heat.
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Remove squash from the oven and cool until easily handled. Scoop cooked squash into a bowl; discard skins.
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Combine chicken broth, 1/2 cup evaporated milk, half-and-half, sauteed veggie mixture, cooked squash, cayenne pepper, salt, and pepper in a high performance blender (such as Vitamix®) in the order listed. Start blending on variable speed 1 and gradually increase to variable speed 10. Blend for 5 minutes 45 seconds, then turn down to variable speed 1.
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Remove the cap while still blending and pour in remaining 3 tablespoons evaporated milk. Blend on variable speed 1 for 10 seconds more.
Cook's Notes:
For a creamier soup, use more half-and-half or heavy cream in place of evaporated milk. For a spicier soup, adjust cayenne pepper. To make it vegetarian, substitute vegetable broth for chicken broth.
Change it up by adding potatoes, celery, or a different type of squash.
Instead of roasting the squash, you can boil it for 20 to 25 minutes. Add sauteed ingredients and puree in a blender or food processor until desired consistency is reached. Transfer soup back to the saucepan and heat through, but do not boil.
Nutrition Facts (per serving)
338 | Calories |
16g | Fat |
47g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 338 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 5g | 23% |
Cholesterol 21mg | 7% |
Sodium 702mg | 31% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 7g | 26% |
Total Sugars 14g | |
Protein 8g | 15% |
Vitamin C 70mg | 77% |
Calcium 295mg | 23% |
Iron 2mg | 13% |
Potassium 1358mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.