Double-Butternut Squash Soup

A very thick and savory, vegetarian soup. The squash, butter, and almonds give this soup a really decadent flavor. Tastes great served with fresh yogurt or sour cream and garnished with either green onions or a dash of cinnamon.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 175 Calories

Ingredients

• ½ teaspoon salt
• 3 tablespoons unsalted butter
• 2 teaspoons Worcestershire sauce
• 1 onion, diced
• ¼ cup almonds
• 4 cloves garlic
• ½ teaspoon brown sugar
• water as needed
• 1 teaspoon chili powder, or more to taste
• 1 butternut squash - peeled, seeded, and diced
• 1 teaspoon ground cinnamon, or more to taste
• 2 carrots, peeled and cut in chunks
• 3 cups vegetable broth, divided

Recipe Instructions

Step 1

Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Step 2

Melt the butter in a large pot over medium heat. Cook almonds in the melted butter until light brown, about 5 minutes. Pour 1 cup vegetable broth into the pot; bring to a simmer and cook until warmed, 1 to 2 minutes.

Step 3

Pour remaining broth into the pot; add butternut squash, carrots, onion, and garlic. Pour enough water into the pot to assure the vegetables are completely submerged; bring to a simmer and cook until the carrots are completely soft and the volume of the liquid has reduced by about 1/3, 15 to 20 minutes.

Step 4

Pour pureed soup into a separate vessel. Stir Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.