Creamy Double-Butternut Squash Soup

Follow our step-by-step guide on how to make Creamy Double-Butternut Squash Soup.

1. Step 1

   Start by melting the butter in a large pot over medium heat. As the butter begins to sizzle, toss in the almonds and let them cook until they turn a lovely light brown, which should take about 5 minutes. This step adds a delightful nutty flavor to your soup!

2. Step 2

   Once the almonds are golden, pour in 1 cup of vegetable broth and bring it to a gentle simmer. Let it warm up for about 1 to 2 minutes, allowing those flavors to mingle.

3. Step 3

   Next, add the remaining vegetable broth to the pot, followed by the diced butternut squash, carrot chunks, diced onion, and minced garlic. To ensure all the vegetables are submerged, add enough water to cover them completely. Bring this mixture to a simmer and let it cook until the carrots are tender and the liquid has reduced by about a third, which should take around 15 to 20 minutes.

4. Step 4

   Now comes the fun part! Carefully transfer the broth mixture into a blender, filling it no more than halfway. Secure the lid and hold it down as you pulse a few times to get things moving. Then, blend until the soup is smooth and creamy, working in batches if necessary. This is where the magic happens!

5. Step 5

   Once blended, pour the velvety soup into a separate bowl or pot. Stir in the Worcestershire sauce, ground cinnamon, chili powder, brown sugar, and salt. Taste and adjust the seasonings to your liking—feel free to add more cinnamon or chili powder if you want a little extra kick!