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
• Protein 10.18 g Good Source
• Carbs 45.05 g Moderate
• Total Fat 14.68 g Moderate
• Saturated Fat 3.86 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 19.6 mg Moderate
• Sodium 495.72 mg High
• Fiber 7.71 g Good Source
• Sugar 11.84 g High
• Added Sugar 0.05 g Low Source
• Calcium 267.01 mg Good Source
• Iron 2.79 mg Moderate
• Potassium 1244.83 mg Good Source
• Vitamin A 1608.79 mcg_rae Good Source
• Vitamin C 67.54 mg Good Source
• Vitamin D 0.64 mcg Low Source

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

• Milk 🥛
• Garlic 🧄
• Onions 🧅