Double-butternut Squash Soup

ingredients

• servings: 8
• 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

recipe

preparation time: 20 mins cook time: 25 mins ready time: 45 mins


• 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.