Prep Time::30 mins
Cook Time::45 mins
Total Time:: 1 hr 15 mins
Servings::4
Yield::4 servings
Ingredients
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1 medium butternut squash, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
⅔ cup chopped carrot
½ cup chopped onion
1 clove garlic, chopped
2 cups chicken broth
½ cup evaporated milk
¼ cup half-and-half
¼ teaspoon cayenne pepper
1 pinch salt and ground black pepper to taste
3 tablespoons evaporated milk
Directions
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Place butternut squash halves on the prepared baking sheet, flesh side up.
Roast in the preheated oven until squash is fork tender and easily pierced with a knife, 45 to 50 minutes.
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.
Remove squash from the oven and cool until easily handled. Scoop cooked squash into a bowl; discard skins.
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.
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.