Name: Double-Butternut Squash Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Unsalted butter - 3 tablespoons; Almonds - ¼ cup; Vegetable broth, divided - 3 cups; Butternut squash - peeled, seeded, and diced - 1; Carrots, peeled and cut in chunks - 2; Onion, diced - 1; Garlic - 4 cloves; Water as needed - 4 cloves; Worcestershire sauce - 2 teaspoons; Ground cinnamon, or more to taste - 1 teaspoon; Chili powder, or more to taste - 1 teaspoon; Brown sugar - ½ teaspoon; Salt - ½ teaspoon

Ingredients for - Double-Butternut Squash Soup

1. Unsalted butter 3 tablespoons

2. Almonds ¼ cup

3. Vegetable broth, divided 3 cups

4. Butternut squash - peeled, seeded, and diced 1

5. Carrots, peeled and cut in chunks 2

6. Onion, diced 1

7. Garlic 4 cloves

8. Water as needed 4 cloves

9. Worcestershire sauce 2 teaspoons

10. Ground cinnamon, or more to taste 1 teaspoon

11. Chili powder, or more to taste 1 teaspoon

12. Brown sugar ½ teaspoon

13. Salt ½ teaspoon

How to cook deliciously - Double-Butternut Squash Soup

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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