Double-Butternut Squash Soup


  • 3 tablespoons unsalted butter
  • 1/4 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
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon salt


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.

Sign up now and get up to
50% OFF


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.