Step 1

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

Step 2

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

Step 3

Roast in the preheated oven until squash is fork tender and easily pierced with a knife, 45 to 50 minutes.

Step 4

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.

Step 5

Remove squash from the oven and cool until easily handled. Scoop cooked squash into a bowl; discard skins.

Step 6

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 Blend for 5 minutes 45 seconds, then turn down to variable speed

Step 7

Remove the cap while still blending and pour in remaining 3 tablespoons evaporated milk. Blend on variable speed 1 for 10 seconds more.