Double-Butternut Squash Soup

Double-Butternut Squash Soup

3
MiddleNameGrace 2

"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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Ingredients

45 m servings 175 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

3

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 co...

Too nutty

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 carro...