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Double-Butternut Squash Soup
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Decadently flavored vegetarian soup with butternut squash, butter, and almonds.
Ingredients:
  • 3 tablespoons unsalted butter
  • 0.25 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
  • 0.5 teaspoon brown sugar
Instructions:
  • In a large pot over medium heat, melt butter. Add almonds and cook until lightly browned, about 5 minutes. Pour in 1 cup of vegetable broth, bring to a simmer, and heat for 1 to 2 minutes.
  • Add the remaining broth to the pot, along with butternut squash, carrots, onion, and garlic. Make sure the vegetables are fully submerged by pouring in enough water. Bring it to a simmer and cook until the carrots are soft and the liquid has reduced by about one-third, for 15 to 20 minutes.
  • Blend the broth mixture in batches in a blender, making sure not to fill it more than halfway full. Pulse a few times with the lid held down before blending until smooth.
  • Transfer the smooth soup to a different container, then blend in Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt.

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