Spiced Butternut Squash Soup

1. 1

   In a heavy-bottomed 8-quart stockpot, heat 1 tablespoon of the butter and the oil over medium-high heat.

2. 2

   Add the onion and cook, stirring frequently, until soft but not browned, about 4 minutes.

3. 3

   Stir in the cumin and coriander and cook for 1 minute.

4. 4

   Add the butternut squash, yams, 8 cups water, and salt.

5. 5

   Simmer for 35 to 40 minutes, or until the vegetables are very soft.

6. 6

   Using an immersion blender, puree the soup until smooth.

7. 7

   Alternatively, pour the mixture into a food processor or blender and return it to the pot after processing.

8. 8

   Stir in the cayenne pepper, nutmeg, and black pepper.

9. 9

   Taste for seasoning and add additional salt, cayenne pepper, nutmeg, or black pepper as needed.

10. 10

    For the topping, melt the remaining 4 tablespoons butter in a small skillet over medium heat.

11. 11

    Add the almonds and saute until light golden brown, stirring frequently.

12. 12

    Add the sage and continue to stir for 1 minute, or until the almonds are golden brown and the sage is fragrant.

13. 13

    Remove the topping to a bowl to cool.

14. 14

    To serve, garnish each bowl of soup with 1 1/2 tablespoons of the topping.

15. 15

    The soup will keep, covered, in the refrigerator for up to 5 days or in the freezer for up to 6 months.

16. 16

    Gently reheat over low heat, stirring frequently to avoid burning.

* Per serving · 4 servings · Values may vary.