For a richer flavor, roast the butternut squash before adding it to the soup. Toss the diced squash with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized. If you don't have vegetable broth, chicken broth can be substituted. Be aware the flavor will be different. For a creamier soup, add a splash of heavy cream or coconut milk at the end. This soup can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 2 months. Reheat gently before serving.
Double-Butternut Squash Soup
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING8 People
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VIEWS22
Indulge in the velvety embrace of this vegetarian delight. Roasted butternut squash, toasted almonds, and a whisper of spice coalesce into a symphony of flavors, creating a soup that's both comforting and surprisingly sophisticated. A swirl of fresh yogurt or crème fraîche elevates each spoonful, while a sprinkle of green onions or cinnamon adds a touch of visual and aromatic allure.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol11 mg
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Fiber8 g
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Protein4 g
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Saturated Fat3 g
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Sodium354 mg
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Sugar4 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large pot or Dutch oven, melt the butter over medium heat. Add the almonds and cook, stirring frequently, until lightly golden brown and fragrant (approximately 5 minutes). Pour in 1 cup of the vegetable broth, bring to a simmer, and cook for 1-2 minutes to deglaze the pot, scraping up any browned bits from the bottom.
02
StepAdd the remaining 2 cups of vegetable broth, butternut squash, carrots, onion, and garlic. Add enough water to ensure the vegetables are submerged. Bring to a simmer, then reduce heat to low, cover, and cook until the carrots are completely tender and the liquid has reduced by about 1/3 (approximately 15-20 minutes).
03
StepCarefully transfer the broth mixture to a blender, filling it no more than halfway full. Secure the lid and pulse a few times before blending on high speed until completely smooth. Repeat in batches until all the soup is pureed.
04
StepReturn the pureed soup to the pot. Stir in the Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt. Heat gently over low heat, stirring occasionally, until heated through. Taste and adjust seasonings as needed.
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Murray Marvin
Jun 19, 2025Kevin: "I found it a bit bland, next time I'll add more chili powder.
Zackary Morissette
Jun 17, 2025Brian: "Great recipe! I used coconut milk instead of sour cream and it was amazing.
Jovani Streich
Jun 2, 2025David: "I added a touch of ginger and it was phenomenal!
Clemens Ohara
May 16, 2025Sarah: "This soup is absolutely divine! The almond flavor is so unique and delicious.
Caterina Rutherford
May 1, 2025Michael: "The perfect comfort food for a chilly evening.
Clyde Gleichnergraham
Apr 18, 2025Jessica: "I followed the recipe exactly and it turned out perfectly. Will definitely be making this again!
Catharine Hettinger
Apr 10, 2025Ashley: "Freezes well! Perfect for busy weeknights.
Patricia Jerde
Apr 8, 2025Emily: "So easy to make, and my kids loved it!