Double-Butternut Squash Soup Tasty Recipes

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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."

Ingredients :

• 3 tablespoons unsalted butter
• 1/4 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
• 1/2 teaspoon brown sugar
• 1/2 teaspoon salt

Instructions :

Prep : 20M	Cook : 8M	Ready in : 45M

• 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.

Notes :

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