How to Make Double-Butternut Squash Soup - A Step-by-Step Guide

Double-Butternut Squash Soup is the perfect fall and winter dish, filled with warm and comforting flavors. This creamy and nutritious soup is a great way to enjoy the delicious and seasonal butternut squash. It's a fantastic option for a cozy night in or as an appetizer for a holiday dinner.

Butternut squash is a versatile and tasty ingredient that can be used in a variety of recipes, but this Double-Butternut Squash Soup is a standout dish that truly highlights the flavors of the squash...

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Ingredients

  • 3 tablespoons unsalted butter
  • ¼ 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
  • ½ teaspoon brown sugar
  • ½ teaspoon salt

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • 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.
  • 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.
  • Pour pureed soup into a separate vessel. Stir Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.
  • Nutrition

    175 cal.

    • Total Fat: 7g
    • Saturated Fat: 3g
    • Cholesterol: 11mg
    • Sodium: 354mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 8g
    • Total Sugars: 4g
    • Protein: 4g
    • Vitamin C: 11mg
    • Calcium: 78mg
    • Iron: 2mg
    • Potassium: 413mg