Double-Butternut Squash Soup
Double-Butternut Squash Soup might be just the soup you are searching for. This recipe serves 8. Watching your figure? This gluten free recipe has 127 calories, 2g of protein, and 7g of fat per serving. Autumn will be even more special with this recipe. Head to the store and pick up onion, brown sugar, vegetable broth, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
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.