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1
In a heavy-bottomed 8-quart stockpot, heat 1 tablespoon of the butter and the oil over medium-high heat.
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2
Add the onion and cook, stirring frequently, until soft but not browned, about 4 minutes.
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3
Stir in the cumin and coriander and cook for 1 minute.
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4
Add the butternut squash, yams, 8 cups water, and salt.
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5
Simmer for 35 to 40 minutes, or until the vegetables are very soft.
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6
Using an immersion blender, puree the soup until smooth.
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7
Alternatively, pour the mixture into a food processor or blender and return it to the pot after processing.
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8
Stir in the cayenne pepper, nutmeg, and black pepper.
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9
Taste for seasoning and add additional salt, cayenne pepper, nutmeg, or black pepper as needed.
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10
For the topping, melt the remaining 4 tablespoons butter in a small skillet over medium heat.
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11
Add the almonds and saute until light golden brown, stirring frequently.
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12
Add the sage and continue to stir for 1 minute, or until the almonds are golden brown and the sage is fragrant.
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13
Remove the topping to a bowl to cool.
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14
To serve, garnish each bowl of soup with 1 1/2 tablespoons of the topping.
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15
The soup will keep, covered, in the refrigerator for up to 5 days or in the freezer for up to 6 months.
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16
Gently reheat over low heat, stirring frequently to avoid burning.
