Vitamix Butternut Squash Soup

1. 1

   Preheat the oven to 450 degrees F (230 degrees C) and line a baking sheet with parchment paper.

2. 2

   Arrange the butternut squash halves, flesh-side up, on the prepared baking sheet.

3. 3

   Roast in the preheated oven until the squash is fork-tender and easily pierced with a knife, 45 to 50 minutes, then let it cool until easy to handle.

4. 4

   Meanwhile, heat olive oil in a large skillet over medium heat. Add the carrot, onion, and garlic; cook until fragrant, 3 to 5 minutes, then set aside off the heat.

5. 5

   Scoop the squash flesh into a medium bowl and discard the skins.

6. 6

   In a high-performance blender (such as a Vitamix), combine the chicken broth, ½ cup evaporated milk, half-and-half, the sautéed vegetable mixture, the squash, cayenne pepper, salt, and black pepper; blend starting at variable speed 1 and gradually increase to variable speed 10. Blend for 5 minutes and 45 seconds, then reduce to variable speed 1.

7. 7

   With the blender running, remove the cap and add 3 tablespoons evaporated milk; blend on variable speed 1 for 10 seconds more.

• Calories 335.19 kcal — Moderate 17%
• Protein 10.18 g ↗ Good Source 20%
• Carbohydrate 45.05 g 16%
• Total Fat 14.68 g — Moderate 19%
• Saturated Fat 3.86 g — Moderate 19%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 19.6 mg — Moderate 7%
• Sodium 495.72 mg ▲ High 22%
• Dietary Fiber 7.71 g ↗ Good Source 28%
• Total Sugars 11.84 g --
• Added Sugars 0.05 g ⌄ Low Source 0%
• Calcium 261.54 mg ↗ Good Source 20%
• Iron 2.79 mg — Moderate 16%
• Potassium 1244.83 mg ↗ Good Source 26%
• Vitamin A 1608.79 mcg ↗ Good Source 179%
• Vitamin C 67.17 mg ↗ Good Source 75%
• Vitamin D 0.59 mcg ⌄ Low Source 3%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅