Thursday, August 25, 2016

Double-butternut Squash Soup


  • 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


    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.

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