Double-Butternut Squash Soup

Name: Double-Butternut Squash Soup
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

13 ingredients

4 steps

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

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.