Recipe by MiddleNameGrace
"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."
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vegetable broth, divided
butternut squash - peeled, seeded, and diced
carrots, peeled and cut in chunks
water as needed
ground cinnamon, or more to taste
chili powder, or more to taste
The combination of chili powder and cinnamon gave the soup a lovely, subtle flavor, which really surprised me. I used ground almonds, and cooked them in the butter until they took on a little color. Other than that, I followed the recipe pretty closely. The almonds work some kind of magic with the flavor and texture. A really nice soup.
not the strongest flavor, I kept adding cheese to garnish which added nicely (Beecher's flagship). I thought the almonds were a nice touch, would probably add more next time! I didn't have carrots but used a few small potatoes instead. if you make soups like this a lot I'd definitely recommend an immersion blender, makes life WAY easier.
* Percent Daily Values are based on a 2,000 calorie diet.
Double-Butternut Squash Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 63
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