DOUBLE-BUTTERNUT SQUASH SOUP

Double-Butternut Squash Soup image

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.

Provided by MiddleNameGrace

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 354.3 mg, Sugar 3.9 g