Double-Butternut Squash Soup recipe

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Ingredients

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

Nutrition Info

174.7 calories
carbohydrate: 27.8 g
cholesterol: 11.4 mg
fat: 7 g
fiber: 7.5 g
protein: 4.3 g
saturatedFat: 3 g
servingSize: -
sodium: 354.3 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

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

Recipe Yield

8 servings

Recipe Note

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.

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