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 caloriescarbohydrate: 27.8 gcholesterol: 11.4 mgfat: 7 gfiber: 7.5 gprotein: 4.3 gsaturatedFat: 3 gservingSize: -sodium: 354.3 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Double-Butternut Squash Soup
Directions
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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.
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.
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.
Pour pureed soup into a separate vessel. Stir Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.