Double-Butternut Squash Soup Recipe

Name: Double-Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1/4 cup almonds, 3 cups vegetable broth, divided, 1 butternut squash - peeled, seeded, and diced, and more.

Yes, Double-Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Double-Butternut Squash Soup

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