Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
4
Ingredients
Directions
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Place butternut squash halves, flesh-sides up, on the prepared baking sheet.
Roast in the preheated oven until squash is fork-tender and easily pierced with a knife, 45 to 50 minutes. Cool until easy to handle.
Meanwhile, heat olive oil in a large skillet over medium heat. Add carrot, onion, and garlic; cook until fragrant, 3 to 5 minutes. Set aside off heat.
Scoop squash flesh into a medium bowl; discard skins.
Combine chicken broth, ½ cup evaporated milk, half-and-half, sautéed vegetable mixture, squash, cayenne pepper, salt, and black pepper in a high-performance blender (such as Vitamix); blend on variablq&isMyrecipes=true&noBanner=cacheBust&relativeRedirectUrl=”
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Nutrition Facts (per serving)
| 338 | Calories |
| 16g | Fat |
| 47g | Carbs |
| 8g | Protein |
