Ingredients
8
8 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 175
- Carbohydrate: 28g
- Fat: 7g
- Fiber: 8g
- Protein: 4g
- Sugar: 4g
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